Easy German Pancake also known as a Dutch baby is a classic breakfast or brunch recipe! All you need is a blender and a skillet to make this sweet or savory dish!
*2 Tablespoons of butter will be used for the Dutch baby and 3 will be used to butter the pan.
SAVORY VERSION TOPPING IDEAS:
Sliced prosciutto or ham
Baby tomatoescut in half
Cooked sliced or crumbled sausage
Cooked and crumbled bacon
Parmesan or cheddar shredded cheese
Fresh Basil
Balsamic vinegarfor drizzling
Instructions
Preheat the oven to 425 degrees Fahrenheit and place a large oven safe skillet (I used a 10 inch, cast iron skillet) into the oven and let it heat for 5-6 minutes.
Add all of the ingredients (using only 2 Tablespoons of the butter) except for the flour to a blender and blend until smooth, about 15 seconds. Then add the flour and blend for only 5-10 seconds.
Remove the skillet from the oven, carefully as it will be piping hot!
Add the remaining 3 Tablespoons of butter to the pan and swirl it around to coat.
Pour in the batter and bake for 13-15 minutes, or until the top turns a dark golden color.
Remove from the oven and let it deflate a bit before adding the toppings serving.
Notes
NOTE: This german pancake is best eaten the same day it's made. However, leftovers can be stored in the refrigerator for up to 3 days.