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Per serving
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- 1
Preheat and melt butter
Add 6 tablespoons of butter to a 9x13 inch casserole dish. Place it in the oven and preheat to 425°F. The butter will melt by the time the batter is ready. If there are any delays, pull the dish out before the butter browns.
- 2
Make the batter
In a large bowl, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar. Add 1 cup whole milk and 1 teaspoon vanilla and stir to combine. Beat in 6 eggs one at a time using an electric mixer or stand mixer, beating well for at least 30 seconds between each addition. The batter should be smooth and well aerated.
- 3
Pour and bake
Remove the hot pan with melted butter from the oven. Pour the batter in using a figure-8 motion so as much batter as possible contacts the hot butter — this is what makes the edges puff and crisp. Return the pan to the oven immediately and bake at 425°F for about 20 minutes, until the edges are sky-high, golden brown, and dramatically puffy. There may be some butter pooled in the center; just spread it around before serving.
- 4
Serve
Slice and serve warm straight from the pan. Top with fresh berries, a generous pour of maple syrup, and a dusting of powdered sugar. Best eaten immediately — they deflate as they cool, which is normal and does nothing to affect the flavor.
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Fluffy Dutch Baby Pancake
Created by: SundayBrunchClub
Ingredients
- 6 tbsp butter
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 6 eggs
- maple syrup
- fresh berries
- powdered sugar
Instructions
- Preheat and melt butterAdd 6 tablespoons of butter to a 9x13 inch casserole dish. Place it in the oven and preheat to 425°F. The butter will melt by the time the batter is ready. If there are any delays, pull the dish out before the butter browns.
- Make the batterIn a large bowl, whisk together 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar. Add 1 cup whole milk and 1 teaspoon vanilla and stir to combine. Beat in 6 eggs one at a time using an electric mixer or stand mixer, beating well for at least 30 seconds between each addition. The batter should be smooth and well aerated.
- Pour and bakeRemove the hot pan with melted butter from the oven. Pour the batter in using a figure-8 motion so as much batter as possible contacts the hot butter — this is what makes the edges puff and crisp. Return the pan to the oven immediately and bake at 425°F for about 20 minutes, until the edges are sky-high, golden brown, and dramatically puffy. There may be some butter pooled in the center; just spread it around before serving.
- ServeSlice and serve warm straight from the pan. Top with fresh berries, a generous pour of maple syrup, and a dusting of powdered sugar. Best eaten immediately — they deflate as they cool, which is normal and does nothing to affect the flavor.