Dutch Baby Pancake

This impressive-looking pancake couldn’t be easier. Just a couple quick tips and you are on your way to a great breakfast, snack, dessert or whatever. Sweet pancake, how can you go wrong?

Tip 1 – Use a blender

Tip 2 – Preheat the oven AND the pan

Tip 3 – Let the batter rest for 20 minutes or so.

Tip 3 – Have vanilla (I didn’t – almond extract worked fine though)

Tip 4 – Lots of butter. Mmmm, delicious butter

Preheat the oven to 425 and blend the following:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 tsp salt
  • 2 tbsp vanilla

Let the batter rest for 20 minutes and put 2 tbsp butter in the hot pan, allow to cover the bottom and pour the batter into the middle. Put in the oven and check at about 12 minutes. It is done when the middle starts to brown. A bit custardy in the middle is a bit preferred by some, it is nice to have the crispy crust, the firm middle and a few creamier bites in the center.

Serve with jelly, jam or maple syrup and a healthy dose of powdered sugar (not pictured)

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