Dutch Baby Pancake

From inthekitchenwithkath.com

(Adapted from the recipe in Sunset’s Ideas & Recipes for Breakfast and Brunch)

Serves 3 – 6


Pan Size                      Butter                         Eggs                Milk & Flour


2-3 qt.                      ¼ cup                        3                ¾ cup each

3-4 qt.                     1/3 cup                       4                 1 cup each

4-4½ qt                    ½ cup                        5                1¼ cups each

4½-5 qt                    ½ cup                        6                1½ cups each


1. Preheat the oven to 425˚.

2. Put the butter in the pan or baking dish and put it in the oven to melt.

3. Put the eggs in a blender and blend well.*

4. Put the milk and flour in the blender and blend well. (You might want to stop and stir it once so there aren’t any lumps of flour.)

5. Tilt the pan so the melted butter is evenly distributed; pour the batter in the pan and put it in the oven.

6. Bake until the pancake is puffy and well browned, about 20 – 25 minutes. The timing will depend on the size of your pan.

7. Serve immediately with your favorite topping.


Classic topping: sprinkle with powdered sugar and then squeeze lemon juice from a lemon wedge over it.


Fruit topping: serve with fresh fruit or cooked fruit. Sunset suggests sautéing apples, pears, banana slices or papaya in melted butter.


Maple syrup and honey make great toppings, too.


* If you don’t have a blender, just beat the eggs really well in a bowl, and then beat in the milk and flour. I haven’t done it that way, but I don’t see why it wouldn’t work.