Recipe courtesy of Melissa d'Arabian
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.

Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)

Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

My Private Notes

Add a Note
More from:

Fun Family Weekends

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sourdough Pancakes

Recipe courtesy of Alex Guarnaschelli

Baby Chick Cupcakes

Recipe courtesy of Food Network Kitchen

Chocolate-Chocolate Veggie Pancakes

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories