Dutch Baby

Happy New Year! I decided to start off the year with an easy but satisfying recipe. A Dutch Baby (or a giant oven pancake) is a dramatic dish to bring to the breakfast table. Like a soufflé you want to be sure everyone is awake and at the table when it comes out of the oven as it will quickly deflate. While it will be delicious, it won't look as impressive.


This recipe is from the now out-of-print Sunset Easy Basics for Good Cooking cookbook. It just takes four simple ingredients and an unfussy method to pull together (you won't have the same stress that you would making a soufflé).


We serve it with homemade strawberry jam and whipped cream. You can keep it as simple as sprinkling the pancake with powdered sugar or you can offer maple syrup, honey, or even a fruit compote. Enjoy!



Dutch Baby or Giant Oven Pancake

Modified slightly from Sunset Easy Basics for Good Cooking

Serves 4

⅓ cup butter
4 eggs
1 cup milk
1 cup all-purpose flour

Preheat oven to 425° F.

Place butter in a 3 to 4-quart shallow baking dish or casserole and place in oven.

While butter is melting, in a blender whirl eggs at high speed for 1 minute. With motor running, gradually add in milk, then slowly add flour. Continue to whirl for another 30 seconds. (This can be done by hand.)

When butter is melted, remove pan from oven and quickly pour in batter. Return pan to oven and bake for 20 to 25 minutes or until pancake is puffy and well browned.

Serve immediately, cutting pancake into wedges. Serve with powdered sugar, jam, or maple syrup.



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