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Dutch Baby Pancake
Served with syrup, fresh fruit, fruit preserves, the list goes on for an memorable meal.
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Course:
Breakfast, Brunch, Snacks
Cuisine:
American
Keyword:
Dairy, Eggs, Fruit, Nuts, Pancakes
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
459
kcal
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Ingredients
Metric
Imperial
6
tbsp
unsalted butter
4
large
eggs
1
cup
milk
1
cup
flour
1
whole
lemon
wedges
nutmeg
Powdered sugar
for dusting
Instructions
Put the butter in a heavy 10 inch (25 cm) iron skillet (a wok works great, too) in a preheated 450F (230C) oven.
6 tbsp unsalted butter
Mix the batter quickly while the butter melts.
Put the eggs in a blender and mix at high speed for 1 minute.
4 large eggs,
1 cup milk,
1 cup flour
With motor running gradually pour in the milk, then the flour.
Mix for 30 seconds.
Pour all of the batter into the hot skillet (make sure the skillet is hot) and bake 20 to 25 minutes.
Dust with powdered sugar and a grating of fresh nutmeg.
nutmeg,
Powdered sugar
Serve with lemon wedges.
1 whole lemon
Notes
serve with syrup, fresh fruit, fruit preserves, the list goes on.
Nutrition
Calories:
459
kcal
|
Carbohydrates:
46
g
|
Protein:
14
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
264
mg
|
Sodium:
96
mg
|
Potassium:
236
mg
|
Fiber:
2
g
|
Sugar:
3
g