Dutch Baby Pancake

Madi Elbgal's Note:

This is a typical old-fashioned Dutch baby. We have it for breakfast nearly every weekend; it is made with ingredients we almost always have on hand. It bakes up puffy and golden brown, then sinks into a rich, eggy pancake. Plus, it can go from the pantry to the table in less than 25 minutes!

• Total Time: 23 mins
• Prep Time: 5 mins
• Cook Time: 18 mins

Ingredients:

Serves: 2-4

Yield: 4.0 Slices

• 3 tablespoons butter
• 3 large eggs
• ¾ cup milk
• ½ teaspoon vanilla
• 2 tablespoons sugar
• ½ cup flour
• 1 pinch salt

Directions:

1. Heat oven to 425* F.
2. Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
3. In a blender, combine the eggs and milk and whirl until foamy and pale.
4. Add to the blender the vanilla, flour, sugar and salt.
5. Whirl until fully blended.
6. Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
7. Bake in the oven about 18 minutes or until golden brown and puffy.
8. Slice when the "puff" has deflated and serve with jam or sugar.