This recipe serves 2, however, you can easily multiply this recipe to make any size Dutch Baby you like. For 4 to 6 eggs I usually use my largest cast iron skillet, but you can use a rectangular roasting pan or any oven-proof container with 3 to 4-inch sides.
If you want to make individually sized pancakes, divide the following recipe in half (but don't reduce/divide the amount of butter--each individual pan will still need 1 Tablespoon of butter)
(Oven Baked Puffy Pancake)
As shared from the kitchen of Once Upon a Plate
1/2 cup milk
1/2 cup flour
1 Tablespoon butter
Center oven rack in middle to lower position. Preheat the oven to 450-500 degrees for at least 15 minutes.
In a blender mix the milk and eggs until completely combined. With machine running, spoon in the flour until a smooth batter forms (scrape down sides of blender bowl if necessary.)
Place a cast iron skillet(s), pie pan, or other suitable, oven-proof baking container in oven to heat. When pan is hot add butter to the pan(s).
As soon as butter sizzles; swirl pan to distribute butter evenly. Immediately pour batter into pan (or divide evenly between pans), and bake for 10 to 20 minutes, depending upon size of pan(s). The batter will bake, then puff up dramatically. Bake until it is as light and eggy, or browned and crispy as you like.
Top with powdered sugar and a squeeze of lemon juice, or cinnamon apples, fresh fruit, yogurt, syrup or honey.
For another of my posts about Dutch Babies, click HERE.
I hope you enjoy!
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