Tuesday, October 11, 2011

The One With the Dutch Baby Pancakes

A few days ago Mallory posted about making Dutch Baby Pancakes for her sister and I was reminded of how yummy they are. So I made them for Ellie and myself the other day. They are so easy and delicious.

Preheat the oven to 400 degrees.

  • 1/3 cup butter
  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 Tbls vanilla extract
Place the butter in a 9x13 inch pan and place in oven to melt. Use a blender to whirl the eggs for at least one minute. Add the milk, flour, and vanilla. Blend to incorporate. Once the butter in the pan has melted, remove from oven and pour the batter into the pan. Return the pan to the oven and bake for 20 minutes.

You can make this with almond milk or another milk substitute, although it may not puff up as nicely. It will still taste pretty good, though. No matter how puffed up the pastry gets, the butter gives it a nice, crispy edge.

The traditional way to serve these is sprinkled with lemon juice and powdered sugar. Of course any regular pancake topping like maple or chocolate syrup or strawberries and whipped cream would also be delightful.

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