It didn’t take long to convince my mom to make this delicious pancake. The conversation went about like this:
Mom: What do we want to bake/craft this weekend?
Me: I’ve been thinking about making a dutch baby pancake.. What do you think?
Mom: I’ve never heard of it, let me look it up..
Mom: OMG, yum!! Yes!!
So, a couple days later we indulged in this yumminess. A dutch baby pancake with blueberry sauce.
I love how it turned out! Deliciously airy, soft and tender.. Topped off with some blueberry sauce.. Yum!
And the best part: It’s super easy to make!
Dutch Baby PancakePrint Recipe
- 1⁄2 cup milk
- 2 large eggs
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 2 tablespoons unsalted butter
- powdered sugar
Make the batter by mixing all the ingredients (except the powdered sugar & butter) and set aside for 20–25 minutes.
Place the skillet in the oven and heat to 425°F.
Once the oven is preheated, take the pan out (careful: hot!) and melt the butter in the pan. Coat the bottom and sides well.
Pour the batter into the skillet and cover the bottom of the pan.
Place skillet in the oven.
Bake for about 15–20 minutes. The Dutch baby is done when all the sides puffed up and the pancakes is lightly browned.
The pancake tastes best when still warm and served with fruits or fruit sauce and dusted with powdered sugar.
recipe found on The Kitch. Yum!
❤ I’m partying here: