This amazingly easy and tasty Pancake originated in the Netherlands. Referred to as Pannekoek, it apparently migrated to the United States with German immigrants and is essentially a lovely, sweet bastardized version of a Yorkshire pudding. I was never that great at making traditional pancakes. The batter is easy but those little perfect circles are just elusive to me. The “Dutch Baby” just requires a nice iron skillet and an oven- it’s impossible to screw up. This version is super simple but you can take it up a notch by adding fruit, apples, bacon and other goodies. It’s a perfect pancake for breakfast, brunch and even dessert. Enjoy!
- 3 Eggs
- 2/3 Cup Milk
- 1/2 Cup Flour
- 1/4 Tsp Vanilla Extract
- 1/4 Tsp Kosher Salt
- 3-5 Tbsp Butter
- 1/3 Cup Powder Sugar
- Pre-heat oven to 425 degrees.
- In a bowl, mix the eggs, milk, flour, vanilla and salt together until smooth and creamy.
- Heat an Iron Skillet on a burner on hight heat. Make sure it's really nice and hot. Melt 3 Tbsp of butter in the pan. Reserve some butter for melting later. Once the butter has melted, pour in the batter mixture. After a few seconds, place the skillet in the oven for 20 minutes.
- Melt remaining butter in the microwave.
- When your Dutch Baby pancake is ready, remove from the oven and cover/brush with melted butter. Sprinkle with powdered sugar and serve immediately.