Dutch Baby
This pancake is something like a reverse popover-it puffs up high around the edge to form a bowl shape that’s amazing, amusing and very versatile.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 4 tablespoons butter
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 cup confectioners' sugar
- Fresh berries, optional
Directions
Preheat oven to 425°F.
Place butter in a 9-inch deep-dish pie plate. Bake until butter is melted.
Process eggs in a blender for 1 minute. Add milk and process until blended. Add flour gradually, processing continually. Process for 30 seconds longer.
Pour mixture into prepared pie plate. Bake until puffy and browned, about 20 minutes. Dust with confectioners' sugar. Cut into wedges. Serve with fresh berries, if desired.
Secret Tip
The high ratio of liquid to dry ingredients causes the pancake's edge to rise dramatically in the oven. It also means that you can prepare the batter up to a day ahead of time and refrigerate, covered, until ready to bake. Once the Dutch Baby is cooked, serve it immediately for the best effect.
