Ingredients
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3/4
-
1/2
-
2
-
1 1/2
-
1/2
-
3
-
1
-
1 1/2
-
-
-
-
-
-
-
Directions
Dutch Baby,I’ve had these a lot at B&B’s, probably because they’re delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It’s airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.,Successful 1st attempt, really happy and it was delicious. My family loved it. I made mine in a cast iron skillet and had to cut the baking time down a bit but thought it might be because of the cast iron. This is going to fast become a Sunday breakfast favorite.
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Steps
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1
Done
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Fifteen Minutes Before Baking Preheat the Oven to 450; Have a Pie Plate or Oven-Proof Skillet Ready. |
|
2
Done
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Whisk Together the Milk, Flour, Eggs, Sugar and Vanilla; Put the Butter in the Pie Plate or Skillet and Place the Pan in the Oven Just Until the Butter Is Melted; With a Brush Coat the Rim and Entire Inside of the Pan. |
|
3
Done
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Slowly Pour Batter Into Hot Pan; Bake For 20 Minutes; Reduce Heat to 350 and Bake Another 8-10 Minutes, Until Pancake Is Well-Browned; Remove from Oven and Sieve Confectioners' Sugar Over the Top; Serve Immediately With Fruit Spooned Into the Center of the Pancake. |
