Dutch Baby/German Pancake
A quick and easy high protein breakfast our family loves
Print Recipe
Ingredients
- 6 eggs
- 1 cup flour
- 2 TBS butter
- dash salt
- 1 cup milk
Instructions
- Preheat the oven to 420 degrees. Place the butter in the cast iron skillet. Once the oven reaches the temperature, place the skillet in the oven to heat for 3-5 minutes.
- Crack the eggs in a large mixing bowl and beat with a whisk.
- Pour the flour, milk and salt into the bowl with the eggs. Whisk until all the lumps are gone.
- Carefully remove the hot skillet from the oven. Tilt the pan around to coat the inside well with the melted butter. The butter should be sizzling in the hot pan. If not, the pan isn’t hot enough and the Dutch Baby will likely stick to the pan and be a mess to clean up!
- Pour the batter into the hot buttered skillet. Place the skillet in the oven and bake for about 15 minutes or until golden brown. The batter will puff up as it bakes.
- Once it is done baking, carefully remove the hot skillet from the oven. The puffed up Dutch Baby/German Pancake will start to settle a little as it cools. Top with one of the topping options mentioned in our post and enjoy!
Notes
This recipe is baked in a 12″ cast iron skillet.
Servings: 8 slices