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Dutch Baby

If you like hot, buttery, crispy pancakes with a fluffy center, then you need to try this recipe. These are delicious served with maple syrup, fresh fruit, fruit preserves, or anything else you normally put on pancakes.


1/2 cup all-purpose flour

1/2 milk

2 large eggs

2 tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon salt

2 tablespoons unsalted butter

Powdered sugar


Heat the oven to 425°F. Place the butter in the skillet you’re using, and place on a middle rack to warm along with the oven.
Blend the batter. Combine the eggs, milk, flour, sugar, vanilla, and salt in a blender or food processor. Blend until batter is free of lumps and liquidy.

Remove hot skillet from oven and swirl to let the melted butter coat the sides of the skillet.

Pour the batter into the skillet on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake for 15 to 20 minutes. The Dutch baby is done when puffed, lightly browned across the top, and darker brown on the sides and edges.

Serve while hot. I recommend removing the Dutch baby from the skillet and placing on a wire cooling rack to allow it to deflate without letting the butter collect on the bottom and making it soggy.

Serve with fresh fruit, maple syrup, or plain!

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