"Dutch Baby Pancake

By RoketJSquerl

This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.

Ingredients

• 1 cup (142 grams) all-purpose flour, sifted
• 4 eggs
• 1 cup (240 ml) whole milk, at room temperature
• 1/2 teaspoon kosher salt
• 4 tablespoons (57 grams) unsalted butter, melted, divided
• Powdered sugar, for dusting
• Pancake syrup, for serving

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from browneyedbaker.com

Preparation

Step 1

Preheat oven to 475 degrees F.

In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.

In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.

Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.