German Pancake

So easy to make for breakfast or brunch, this puffy pancake is a simple crowd pleaser! Let them have it their way, with fruit, with syrups, with powdered sugar, with whipped cream or peanut butter!

German Pancake (Dutch Baby)

1 cup milk

5 whole eggs

1 cup all-purpose flour

dash salt

1 teaspoon vanilla extract

6 tablespoons butter 

-Preheat oven to 425 degrees F. 

-Cut butter into chunks and place in an ungreased 9 X 13 baking dish. Place in oven, just until the butter is melted.  

-Combine milk, eggs, flour, salt and vanilla in a blender and process on high speed about 3 minutes until very smooth. Pour the batter immediately into the hot baking dish over the melted butter. 

-Bake, for about 25 minutes, until the edges are golden brown and puffy and pancake is set in the center.

-Serve immediately by cutting into squares. (Pancake will deflate as it sits, but it is still delicious served later when it has cooled down a bit.) To serve, sprinkle generously with powdered sugar and other toppings as desired. Suggested toppings - maple syrup, berry purees, apple pie filling, cherry pie filling with a dab of sour cream, etc. 

Melt butter in a baking dish in a hot oven.

Pour the smooth batter right into the center of the hot baking dish.

Bake until the edges are browned and the pancake puffs up in different places in the center.

Serve right from the oven sprinkled with powdered sugar and with your toppings of choice. (Raspberry puree pictured above.)