Vanilla Dutch Baby (Puffed Pancake)
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
65
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Butter3
Eggs3 cup
All-Purpose Flour2 tbsps
Sugar (confectioners')2 tsps
Vanilla Extract1 pinch
Salt1 tsp
Lemon Zest (fresh)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Place the butter in a large saute pan and place in the oven to melt
4
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform
5
Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute
6
Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds
7
Carefully, remove the hot pan from the oven
8
The butter should be melted
9
Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend
10
Pour the batter into the hot pan and return the pan to the oven
11
Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges
12
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest
13
Stir to coat, and set aside to marinate
14
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy
15
Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve
16
Serve with the marinated blueberries