Dutch Baby Pancake
Servings: 4 (but I swear I could eat the entire thing myself)
Ingredients
- 2 Tablespoons unsalted butter
- 3 large eggs at room temperature
- ¾ cup whole milk or almond milk at room temperature
- 2/3 cup whole grain flour such as spelt or whole wheat pastry or ¾ cup all-purpose flour or your favorite GF flour blend
- ¼ teaspoon fine sea salt
- 1 Tablespoon pure maple syrup or sweetener of choice
- 2 teaspoons pure vanilla extract
- Accompaniments: fresh fruit preserves, butter, powdered sugar
Instructions
- Preheat the oven to 425 degrees. Place the butter in a 9-inch skillet or pie plate and transfer the skillet to the oven until the butter is melted. Brush the sides of the skillet with the melted butter.
- Add eggs, milk, flour, salt, syrup and vanilla to a blender and process for 1 minute.
- Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
- Serve immediately with desired accompaniments.
Notes
Room temperature ingredients, as well as whole milk and all-purpose flour make the pancake rise the best. But it will still turn out well with whole spelt flour and almond milk.