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Oven pancake – puffed Dutch baby
Breakfast

Oven pancake – puffed Dutch baby

One puffed oven pancake (Dutch-baby style) in a hot cast-iron skillet or roasting pan at 220 °C / 425 °F. Pour in the batter, bake 15–20 minutes – hands-off breakfast for 2–4.

EverydayWeekendBreakfastOvenÆgVegetarian
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Rate:
28 min total
3 servings
Very Easy

Ingredients

servings
Units

  • Batter

    • 3 stk Eggs
    • about 0.6 cup Milk
    • about 0.4 cup Wheat flour
    • 1 tbsp Sugar
    • ¼ tsp Salt
    • about 1.1 oz Butter (for the pan)

Instructions

  1. 1

    Preheat oven and pan

    1. Set the oven to 220 °C / 425 °F (fan or conventional). Put a cast-iron skillet or metal roasting pan inside while it heats.
    10 min
    220°C
    OvenCastIronSkillet
  2. 2

    Whisk the batter

    1. Whisk eggs, milk, flour, sugar and salt into a smooth, thin batter – a bit like thin pancake batter.
    5 min
    BowlWhisk
  3. 3

    Bake in the hot pan

    1. Take the pan out (use mitts). Add the butter – it should melt and sizzle.
    2. Pour all the batter into the hot pan. Return immediately to the oven.
    3. Bake 15–20 minutes without opening the oven. Done when edges are puffed and deep golden.
    18 min
    220°C
    OvenOvenMitt
  4. 4

    Serve right away

    1. Serve at once with sugar, lemon, jam or fruit – it deflates a little as it cools.
    1 min

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Details

Nutrition

Calories

280kcal

Protein

11g

Fat

14g

Carbs

26g

Serving Size

150g

Dietary

Allergens

GlutenEggsMilk

Restrictions

  • Contains Gluten
  • Contains Eggs
  • Contains milk

Tips

Preparation

  • • Room-temperature eggs whisk more easily and give more volume.

Cooking

  • • Do not open the oven for the first 15 minutes – steam and heat hold the puff.

Serving

  • • Cut into wedges at the table – one pancake, several portions.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.