This Dutch Baby, aka German Oven-Pancake, looks as though it took lots of time and careful preparation, but it only takes about five minutes to prep

Doesn’t that look impressive?  It may look as though this German oven-pancake took lots of time and careful preparation, but you probably have all of the ingredients on hand and it only takes about five minutes to get in the oven.  Twenty minutes later, you’ve got a beautiful “weekend” breakfast, perfect for any day of the week.  Mix up the quick batter, throw the pan in the oven, and by the time you’re out of the shower, you’ve got a delicious start to the day.  One of the best things about a Dutch baby is being able to top it with anything you love—from fresh fruit to Nutella to—my favorite—simple lemon juice and powdered sugar (or you could even take it down a savory route).

Here’s what you’ll need:

  • 1/2 c. all-purpose flour
  • 3 eggs
  • 1/2 c. milk
  • 3 T. melted butter, divided
  • 1 T. sugar
  • ¼ t. of salt
  • oven-proof skillet

Start by preheating the oven to 450 degrees.

In a medium-sized bowl whisk the eggs, milk, melted butter, salt, and sugar.  Add the flour and stir until incorporated, being careful not to overmix.

Add 1 tablespoon melted butter to the bottom of a 9- or 11-inch oven-proof skillet.  Pour the batter into the skillet and bake for 12-18 minutes or just until the edges start to brown.  The Dutch baby will be tall and fluffy.  Top with your favorite accouterments, or try my Slow-Cooker Apple Butter.

Comments

    1. Hi Martha. Thanks for your question, and it’s a good one. The photo above is of a plain Dutch baby (no hidden, baked-in fruit). I’ve never done it, but I think you could absolutely add the fruit to the batter. My guess would be that it may not puff up as much. You might also need to adjust the cooking time a little bit. I think I would just experiment a little and see what works for my oven and tastes. Please let me know if you try it! Take Care!

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