Description
Experience breakfast bliss with this fluffy Dutch baby pancake recipe. Baked to golden perfection in a hot oven-safe skillet, this delightful pancake is light, airy, and irresistibly tasty. Topped with powdered sugar and fresh seasonal fruits like berries, it’s a perfect treat for a weekend brunch or a special breakfast.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 large eggs
- 1/2 tsp salt
- 4 tbsp unsalted butter
Toppings and Garnishing
- 2 tbsp powdered sugar (for garnishing)
- 1 cup fresh seasonal fruits (such as berries)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and place the oven rack in the middle position to ensure even heat distribution.
- Melt the butter: Place an oven-safe skillet in the preheating oven with 4 tablespoons of unsalted butter until the butter is fully melted and bubbling hot.
- Prepare the batter: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup whole milk, 4 large eggs, and 1/2 teaspoon salt until the batter is smooth and free of lumps.
- Pour the batter: Carefully remove the hot skillet from the oven and pour the prepared batter into it, being cautious as the skillet and butter will be very hot.
- Bake the Dutch baby: Return the skillet to the oven and bake for about 20 minutes. Avoid opening the oven door during baking to prevent the pancake from deflating. The pancake should puff up and turn golden brown.
- Finish and serve: Remove the Dutch baby from the oven, dust it generously with 2 tablespoons powdered sugar, and top with 1 cup of fresh seasonal fruits like berries. Serve immediately for the best texture.
Notes
- For added flavor, you can stir in a teaspoon of vanilla extract or a pinch of cinnamon into the batter before baking.
- Try various toppings such as whipped cream, chopped nuts, or different types of fresh fruits to customize the dish to your liking.
