This fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes — as easy as blending all the ingredients, pouring into a hot buttered skillet, and popping it in the oven for 20 minutes. Twenty-five minutes later? Bliss.
Dutch baby pancake baked in our small yet mighty 18cm AUS-ION™ frypan.
Ingredients
- 2 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter
Preparation
- Preheat oven to 210°C / 425°F. Once the oven is hot, place the pan in the oven with 1 tablespoon of butter so it preheats (watch it so it does not burn).
- Heat milk and the other tablespoon of butter slowly until the butter has melted.
- Combine eggs, sugar, and vanilla. Blend until smooth (batter may also be mixed by hand).
- Combine milk and butter mixture with the eggs, add flour, and mix.
- Once ready, carefully pour the batter into the warm buttered pan. Return the pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. If necessary, lower oven temperature to 150°C / 300°F and bake five minutes longer.
- Remove from the oven and serve at once topped with fresh cream and fruit, syrup, jams, icing sugar, or cinnamon sugar.
