A Dutch baby.
I’ve heard this bubbly pancake called just about everything. And I’m not sure which is the TRUE name, but whatever it’s called, it’s delicious.
This recipe is one of my go-to breakfast dishes because it’s super easy to make and is always a crowd-pleaser (and by crowd I mean me and my husband who eat the whole pan by ourselves.) It’s the pancake of your daydreams: crunch bottom layer, with a soft, warm, and sweet top layer, all dusted with powdered sugar and eaten with a scoop of fruit and maple syrup. I swear by this recipe from The Girl. Inspired. She got it right.
German Oven Pancakes
2 cups milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
4 Tablespoons granulated sugar
1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
1 lemon and powdered sugar (for garnish)
Place 1/2 cup butter in a 9×13 heavy glass baking dish.
Set baking dish (with butter) in the oven and preheat to 400 degrees.
In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
photo and recipe: The Girl. Inspired