Dutch Baby Pancakes or German pancakes are a mix between an omelet and a souffle (sorta). Its mixed like a traditional pancake and then baked in a cast-iron skillet (or in my case, a regular baking pan), in the oven. While baking, the pancake will rise and puff up and fall as soon as it is removed from the oven.
Dutch babies can be made as one large pancake or several small ones. They are usually dusted with confectioner's sugar and topped with fruit or lemon slices. I just went with good ol' maple syrup!
Dutch Baby Pancakes
3/4 cup Milk
3/4 cup Flour
3 tbsp Sugar
2 tbsp Butter
1 tsp Vanilla (optional)
1/2 tsp Salt (optional)
Preheat the oven to 200 deg C with the skillet or baking pan inside.
Beat the eggs until frothy. Add the flour, sugar and salt and mix to combine. Add the milk and vanilla and beat well.
When the oven is ready, add the butter to the skillet and when it starts to sizzle, very carefully swirl the butter around the skillet to make sure the bottom is coated well.
Add the batter and bake for 20-25 minutes. Serve warm dusted with confectioner's sugar and/ or fresh fruit/ compote/ maple syrup/ lemon slices.