Dutch Baby

There are times you feel the urge to prepare something different than usual. I shall say i the same thought when kids asking for pancake for the breakfast. I have tried so many varities of pancakes for them, till i lost count. When request came in for pancake again i was like "oh! Not again" and that's how i stumbled upon Dutch baby aka German pancake. Using the same ingredients like ordinary pancake and what making them unique is the method combining all those ingredients in creating a fluffy, soft and spongy pancake that collapsed the moments they are out of the hot oven. Yes! All those nicely puffed out Dutch baby will shrink after few seconds in front of your own eyes but, that's the beauty of it. Enjoy them hot or warm with dusted sugar,fruit jam,fruit coulis or simply drizzle with honey or maple syrup.

Ingredients

1 cup all purpose flour
1 cup milk
4 large eggs
1/2 cup sugar
8 tbsp butter
1/2 tsp vanilla extract
Confectioners sugar, for dusting

Methods

Preheat oven to 425'F or 220'C

In a blender, add milk,sugar,flour,eggs and vanilla extract. Blend into a frothy and smooth batter without no clumps.

Melt butter till bubbly in a 9"inch cast iron pan or skillet. Make sure the butter coats the bottom and sides of the pan.

Pour the batter into the pan and cook for a minute. Do not stir.

Bake the Dutch baby for 15 minutes till it's golden and fluffy.

Remove from oven and dust with confectioners sugar. Serve immediately.


Notes

• Once out from the oven the pancake tend to shrink/collapsed which is normal.