“Mom, can you make the Dutch Baby, Puff Pancake?!” I get this question a couple of times a week. My family loves the puffy magic of this easy breakfast treat. I love that it is full of protein and easily made in the blender. I have a adapted the recipe for our family of four and it nicely feeds four to six people.
Preheat your oven to 425 degrees.Ingredients:
In the blender add the following
6 eggs
1 ½ cups milk
1 ½ cups flour
4 teaspoons sugar
1 teaspoon cinnamon
1/4 teaspoon of salt
*4 tablespoons of butter, to be added to the skillet, not the batter
Blend all ingredients for three full minutes, this amount of times adds bubbles in the batter and promotes the puff. Let the batter sit for ten minutes, allowing the gluten and proteins in the batter to develop and better hold the air for a super puff.
While your batter is resting, during the last four minutes of rest time place 4 tablespoons of butter to a large skillet. Place the skillet in the oven and let the butter melt, approximately 4 minutes.
Pour the batter directly into the hot, melted butter skillet. Immediately place the skillet back into the oven for 14-16 minutes depending upon your oven. Watch for a super puff and golden color.
Remove from the oven and serve immediately, the poof will deflate over time. Watch the magic of ooohs and ahhhs when you dust with powdered sugar at the table. I serve this dish directly from the skillet on the table, so prepare all of your toppings ahead of time (syrup, powdered sugar, chocolate chips, and fresh fruit). Be careful of the hot dish when cutting into pie slices and top with delicious toppings.
This dish will be ingrained in my boys’ hearts and stomachs. I hope you enjoy this easy breakfast treat as much as we do!