질문하기
A dramatic Dutch baby pancake puffs up golden in the oven for an impressive vegetarian family breakfast. This simple, custard-like pancake collapses beautifully and is best enjoyed with fresh lemon and powdered sugar.
Preheat your oven to 425°F (218°C) and place a 10-inch oven-safe skillet or cast-iron pan inside to heat.
In a blender, combine eggs, milk, all-purpose flour, sugar, vanilla extract, and salt. Blend until completely smooth, scraping down the sides as needed.
Once the oven and skillet are hot, carefully remove the skillet and add the unsalted butter. Swirl to coat the skillet and allow the butter to melt fully but not brown.
Immediately pour the batter into the hot, buttered skillet and return it to the oven. Bake for 18–20 minutes, or until dramatically puffed and golden brown along the edges.
Remove from the oven. The pancake will deflate quickly. Squeeze fresh lemon juice on top and dust with powdered sugar before slicing and serving warm.
