Need a small batch of pancakes? Or don’t want to stand there and flip individual pancakes?
Go big!
I had Dutch pancake baby recipes pinned for years. For some reason, they looked intimidating to me. Shows what I know. It turned out, these are much easier than standard pancakes. Mix, pour, bake.
The only tragedy here is that they look beautiful as soon as you pulled them from the oven, and as soon as you cut it, they deflate. The taste is fabulous, though–that doesn’t go flat!
I tried out a Snickerdoodle variation as well. Just add a little cinnamon to the batter and more on top. It’d be just as easy to add some chocolate chips or fresh or dried fruit. Mix it up!
Modified from Martha Stewart.
Bready or Not: Dutch Baby Pancake
Ingredients
- 2 tablespoons unsalted butter
- 3 large eggs
- 3/4 cup milk almondmilk works fine
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 1 tablespoon sugar
Snickerdoodle variation:
- 1/2 teaspoon cinnamon in batter plus more sprinkled on top
Instructions
- Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, add 2 tablespoons butter and stick it in oven as it warms up.
- In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pull skillet from oven--be careful, that handle is hot! Pour batter into skillet and bake for about 19 to 20 minutes. The pancake should be puffed and lightly browned.
- Slice into wedges--it will deflate and look a lot less pretty, but it's still delicious. Serve with butter and any other desired toppings (maple syrup, dulce de leche, powdered sugar, etc).
Serves one hungry person, or along with sides can feed several people.
OM NOM NOM!
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