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Easy Dutch Baby Pancake
A puffy, oven-baked pancake with crisp edges and a custardy centre — the pan and butter need to be properly hot before the batter goes in, since that initial sizzle is what makes it puff up dramatically.
Ingredients
Instructions
Blend the eggs, flour and milk together until completely smooth, with no lumps.
Melt the butter in a hot ovenproof pan until sizzling.
Immediately pour in the batter.
Bake at 220°C for 18-20 minutes without opening the oven door, until puffed and deeply golden. Serve immediately with lemon and sugar, as it deflates fast.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
