Dutch Baby Pancakes
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Dutch babies are sweet puffy pancakes that deflate once they are removed from the oven.
Ingredients
  • ½ cup butter *I use 2-4 Tbsp
  • 6 eggs
  • 1½ cups flour
  • 1½ cups milk
Instructions
  1. Melt the butter in two pyrex pie pans (I use 1-2 Tbsp butter per pie pan).
  2. Blend the eggs, flour and milk in a blender or food processor.
  3. Pour the batter over the melted butter.
  4. Bake the pancakes at 425 degrees for 20-25 minutes, until they are puffy and golden. A knife inserted in the center should come out clean. The edges will puff up while baking and will deflate once removed from the oven. The center will also deflate and set up a bit after the pancake is removed from the oven.
  5. Cut your Dutch baby pancakes into wedges.
  6. Serve them with powdered sugar, lemon juice, syrup, berry butter and jam.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/dutch-baby-pancakes/