This Dutch baby pancake, sometimes called a German pancake, is a not-too- sweet, crepe-like popover that makes the perfect breakfast.
Recipe courtesy of Smucker’s
Dutch Baby Pancake
-
- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Ingredients
- 3 eggs
- 1/2 cup milk
- 1/2 cup All-Purpose flour
- 1 tsp vanilla extract
- 1/4 cup butter
- Powdered sugar for dusting
- Smucker's® Red Raspberry Preserves, or your favorite flavor
Instructions
- Pre-heat oven to 425°F.
- Combine eggs, milk, flour and vanilla in blender container. Cover and process until smooth
- Place butter in 10-inch oven-proof skillet. Place in oven just until butter melts. Remove skillet from oven; tilt to coat bottom of skillet with butter.
- Pour batter into hot skillet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake an additional 5 minutes or until puffed and golden brown.
- Remove from oven. Sprinkle with powdered sugar. Cut into wedges. Serve immediately with preserves.
- Servings : 4
- Recipe Type : Breakfast
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