Dutch Baby Pancake Recipe Know the Secret Tips 

Large and fluffy, this Dutch Baby Pancake is perfect for breakfast, brunch, lunch, or dessert year-round. It takes 5 minutes to prep and 20 minutes to bake this delicious, enormous pancake.  

– 3 large egg – ⅔ cup milk – ½ cup all-purpose flour – ¼ teaspoon salt – 1 teaspoon vanilla extract – 3 tablespoons butter – 1 tablespoon butter  – 1 tablespoon lemon juice – 1 tablespoon powdered sugar – 3 cups mixed berrie

Ingredient

Turn the oven on to 425°F. Blend the eggs, milk, flour, salt, and vanilla in a blender until a homogeneous batter is achieved.  

1

Pour 3 tablespoons of butter into a 10-inch cast iron skillet and heat for 5 minutes on the stovetop or in the preheated oven.  

2

The batter should be placed in the centre of the skillet without mixing with the melted butter. Return it to the oven to bake for 15–20 minutes until puffed and brown.  

3

Sprinkle lemon juice and melted butter over the pancake after removing the skillet from the oven.   

4

Before serving, if desired, sprinkle some powdered sugar over the powdered sugar and add some berries.  

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