Zutaten für Dutch Baby Giant Baked Pancake
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Zubereitung von Dutch Baby Giant Baked Pancake
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 6 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 2 tablespoons granulated sugar (or 3 tablespoons for a sweeter pancake), and 1/2 teaspoon salt.
- Let the batter rest at room temperature for 30 minutes.
- Divide 2 tablespoons of butter evenly between two 9 or 10-inch oven-safe skillets (cast iron is ideal) or one large rectangular roasting pan.
- Place the skillets/pan in the preheated oven until the butter is melted and begins to brown slightly (about 3-5 minutes).
- Remove from oven and swirl the pans to coat the sides and bottom with melted butter.
- Pour the batter evenly into the prepared skillets/pan.
- Bake on the lowest oven rack for 12-15 minutes, then move to the center rack and continue baking until the edges are golden brown and puffed high above the sides of the pan, another 5-7 minutes.
- Remove from oven and immediately serve. Dust with powdered sugar, top with fresh berries, a squeeze of lemon juice, and/or a drizzle of maple syrup.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
25g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pancakes And Waffles Breakfast Desserts Eggs Dairy American German Oven Easy European Beginner Cook Holiday Event Kid Friendly Kosher Vegetarian Puddings And Mousses Eggs Dutch Dietary Christmas Comfort Food Northeastern United States Brunch Taste Mood Equipment 3 Steps Or Less
