Easy Dutch Baby Pancake

Dutch baby is an eggy and fluffy popover pancake made in a cast-iron skillet. It’s also called German pancake but this is actually an American invention. It’s made with a simple batter and it’s great any time of the day: breakfast, brunch, lunch, or as a dessert.

This easy Dutch Baby takes only 5 minutes active time, with 5 basic ingredients in the batter: all-purpose flour, eggs, whole milk, butter and salt. You basically just dump all the ingredients in a blender. I blended it for 20 seconds until all the ingredients are well combined.



The batter should be runny. Some recipes call for resting time of the batter, but you don’t have to with my quick, easy and fail-proof recipe. When you combine this eggy and milky batter with intense high heat, on a super hot cast-iron skillet, and bake it on high heat (450F), magic happens.


Ingredients

• 1 cup all-purpose flour
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 4 tablespoons 1/2 stick unsalted butter, melted
• 1 tablespoon powdered sugar for dusting
• 1/2 cups mixed berries bluerries and raspberries
• Maple syrup
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Instructions

1. Preheat the oven to 450°F.
2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
3. ........................................

for full instruction please see : rasamalaysia.com

source https://cakecooking-recipes.blogspot.com/2018/11/easy-dutch-baby-pancake.html