Dutch Baby Pancake

ALL, BREAKFAST, SWEET /
Dutch Baby Pancake

Dutch Baby Pancake

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This large, fluffy pancake is perfect for breakfast, brunch, lunch and dessert any time of year, any time of the day! And it comes together so quickly!

Cooking Time: 30min

Serving: 2 servings

INGREDIENTS:

  • 3 eggs 
  • 1/2 cup milk (125 ml)
  • 1/2 cup wheat flour
  • a small pinch of salt
  • 2 tablespoons butter
  • fresh blueberries
  • powdered sugar
  • yogurt

INSTRUCTIONS:

  1. Preheat the oven to 220 degrees Celsius. Also, heat a heat-resistant, cast iron, or ceramic dish with a diameter of about 23 cm.

  2. In a blender (standing, with a jug), break the eggs, add milk, flour, vanilla sugar, and salt.

  3. Blend the mixture briefly in the blender (4 seconds) until it forms a uniform mass.

  4. Take out the preheated dish from the oven and pour in 2 tablespoons of melted butter. Then, carefully pour in the blender mixture.

  5. Sprinkle with a handful of blueberries and put it back in the oven. Bake uncovered for about 15-20 minutes until the omelet rises in some places and becomes golden and crispy at the edges.

  6. Remove from the oven. You can sprinkle with powdered sugar and serve with yogurt.