Quick way to grow a 6-inch Dutch Baby Pancake. Dutch Baby Pancake
This recipe provides a quick and straightforward method to create a fluffy 6-inch Dutch Baby Pancake, ideal for a satisfying breakfast or brunch.
Equipment
- oven
- 6-inch cast-iron skillet
- blender
Ingredients
Pancake
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 425°F (220°C) with a 6-inch cast-iron skillet inside.
- In a blender, combine the egg, flour, milk, and salt; blend until the mixture is smooth and lump-free.
Cooking
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom as it melts.
- Pour the batter into the hot, buttered skillet and immediately return it to the oven.
- Bake for 12-15 minutes, or until the pancake is significantly puffed and golden brown around the edges.
Serving
- Carefully remove the Dutch Baby from the oven and serve immediately with your favorite toppings like fruit, powdered sugar, or syrup.
Notes
Ensure your skillet is very hot before adding the batter to get the best puff. A preheated oven is crucial for the pancake to rise properly.