You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
- Prep time 10 minutes
- Total time 20 minutes
- Portion size 6 servings
Ingredients
Method
In blender or large spouted bowl with whisk, mix together eggs, milk, flour, sugar and salt until smooth.Heat 10-inch (25 cm) cast-iron or ovenproof skillet over medium-high heat; add butter, swirling pan until melted. Pour in batter. Transfer to 475°F (240°C) oven; bake until puffed and browned, about 13 minutes. Using spatula, gently loosen pancake from pan.
Tip from The Test Kitchen: The Dutch baby pancake is traditionally served with fruit and other sweet toppings, but it also lends itself to savoury flavours.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 87 mg
- Sugars 11 g
- Protein 6 g
- Calories 202.0
- Total fat 7 g
- Potassium 161 mg
- Cholesterol 114 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
%RDI
- Iron 9.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 29.0
