Oven Pancakes (Dutch Babies)

Yesterday morning we made Pumpkin Oven Pancakes for breakfast and they were delicious. This morning we decided to make regular Oven Pancakes just to give them a try. They puffed up beautifully -- far more impressively than the Pumpkin version -- and they tasted quite good. The crusty edges tasted a bit egg-y, something that I'm not a huge fan of, but it wasn't enough to stop me from eating everything on my plate. The inside was custard-y soft and perfect with maple syrup. Baking Bites comments that the middle of the pancakes are great for cooked fruit or bananas, and when I had them as a kid we usually dusted them with powdered sugar. Any of those sound good, but for the easiest version, maple syrup works great.

These were just as easy as the first set, mix the ingredients, put it in the pre-heated pan, and bake. Baking Bites comments that if you want to feed more, double the recipe and use a 10-inch skillet and bake for 20-25 minutes. :)




Ingredients:

2 large eggs
1/2 cup all purpose flour
1/2 cup milk
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 teaspoon salt
1/2 tbsp unsalted butter, melted and cooled slightly

Preheat oven to 425.

Place 6 inch oven-proof frying pan (stainless steel or cast iron) in the oven to heat.

Whisk together all ingredients. Remove the pan from the oven, spray with cooking spray or brush with butter, pour the batter into the pan and put it back into the oven.

Bake for 15-20 minutes until it's golden brown.

Slide from pan onto a serving plate and serve immediately.