Dutch Pancake Recipe
Do you need a Dutch pancake pan to make a Dutch pancake? Nope!
Equipment
- 1 10-inch oven safe skillet
Ingredients
- 3 eggs
- 1/2 cup all purpose flour
- 1/2 cup milk
- 1 tsp vanilla extract or vanilla zest
- 1 tbsp sugar
- 1 pinch nutmeg
- 1 pinch salt
- 4 tbsp unsalted butter
- syrup, confectioners' sugar, lemon juice, cinnamon sugar, or fresh berries to serve
Instructions
- Preheat oven to 425 F.
- Whisk together eggs, milk, and vanilla (or lemon zest, if using).
- Whisk in the dry ingredients (flour, sugar, nutmeg salt), and continue beating until a smooth batter forms.
- Cube butter and place in 10-inch oven-safe pan.
- Place the skillet in the preheated oven and leave it in there until the butter is melted (5 minutes). Watch the butter carefully to be sure that it doesn't burn.
- Once the butter is melted, swirl it around to cover the bottom and sides of the skillet.
- Pour the batter into the heated skillet and return the pan to the oven.
- Bake 20 minutes until the pancake is puffed and golden.
- Lower the oven temperature to 300 F and bake an additional 5 minutes.
- Remove pancake, enjoy your aha moment as it will deflate almost immediately. Cut into slices and serve with lots of toppings!