Dutch Baby Pancake

At your next brunch,  in addition to French toast and waffles, why not try out a Dutch Baby Pancake? Easy to prepare and nice looking on a breakfast table, your guests will love this new option.







  • 3 eggs
  • ½ cup milk
  • ½ cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt 
  • 4 tablespoons butter
  • Icing sugar, to taste 


  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and vanilla extract. Mix well using a hand mixer or food processor to obtain a smooth consistency. Reserve the mixture.
  3. Place butter in a heavy 10-inch skillet or baking dis. Place in the over until butter has melted and take out immediately (careful not to burn it).
  4. Add the batter to the pan, over the melted butter, and return the pan in the oven for 20 minutes (or until pancake is puffed and golden).
  5. Lower oven temperature to 300 degrees and bake for another 5 minutes. 
  6. Remove pancake from oven, cut into wedges and serve at once topped with syrup, fresh fruits or confectioners' sugar.