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    You are in: Home / Recipes / Dutch Baby Pancake Recipe
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    Dutch Baby Pancake

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    5 mins

    18 mins

    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!

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    Ingredients:

    Serves: 2-4

    Yield:

    Slices

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 425* F.
    2. 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. 3
      In a blender, combine the eggs and milk and whirl until foamy and pale.
    4. 4
      Add to the blender the vanilla, flour, sugar and salt.
    5. 5
      Whirl until fully blended.
    6. 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. 7
      Bake in the oven about 18 minutes or until golden brown and puffy.
    8. 8
      Slice when the "puff" has deflated and serve with jam or sugar.

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    Ratings & Reviews:

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    Nutritional Facts for Dutch Baby Pancake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 487.0
     
    Calories from Fat 255
    52%
    Total Fat 28.3 g
    43%
    Saturated Fat 15.4 g
    77%
    Cholesterol 375.8 mg
    125%
    Sodium 350.7 mg
    14%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 0.8 g
    3%
    Sugars 13.4 g
    53%
    Protein 15.8 g
    31%

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