We're pulling back the curtain today on Dutch Baby Pancakes. You may have had them before if you've ever gone to the Original Pancake House in Scottsdale. Dutch babies are towering, eggy creations served with lemons and powdered sugar.
Truth be told, they're easy to make and require few ingredients. The recipe we followed can be found online here.
First beat the eggs, and then add milk, flour, cinnamon and vanilla extract. A hand mixer will speed this process along and help you get the lumps out of the batter.
Meanwhile, the oven should be preheating. We used a nine inch round pie pan to cook the pancake in, which was probably a touch too small for the size of this recipe. You could probably even make two of these dutch babies using the same amount of batter.
Either way, place your baking dish in the oven and let it preheat as well. And melt the butter in it.
When the oven has warmed sufficiently, and your batter is blended, pour it into the hot, buttery dish. It may sizzle and the batter will already start to rise up on the edges. Do this part quickly and put the dish back into the oven right away.
As the recipe indicates, let the pancake (or pancakes) cook for 20 to 25 minutes. Resist the temptation to open the oven and peek in.
You'll know when it's done because the pancake will have taken on a life of it's own, growing about five or six inches around all sides of the dish.
The center of the pancake will probably be puffed up too, but this will collapse some after you take it out of the oven. Don't worry, the sides won't collapse.
Serve with lemon wedges and powdered sugar.
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