Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 large eggs, room temperature; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup 2% milk; 2 tablespoons butter, softened; Confectioners' sugar; Lemon wedges

Total Time Prep: 15 min. Bake: 20 min.

Yield 4 servings

Test Kitchen Approved

You won't want to go back to regular pancakes once you've tried the uniquely delicious (and giant!) Dutch baby pancake.

Ingredients

3 large eggs, room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup 2% milk
2 tablespoons butter, softened
Confectioners' sugar
Lemon wedges

Directions

In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.

Nutrition Facts

1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.

My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge cast-iron skillet, then created the perfect confection: baked pancakes. —Marion Kirst, Troy, Michigan

Recipe Creator