This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready. User Rating: StarStarStarStarStar RecipePhotosReviewsOther Versions Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- dutch baby pancake Courtesy of Martha Stewart electric ac motor Serves: 4 Total Time: 25 min Prep Time: 5 min Oven Temp: 425 Ingredients U.S. Metric Conversion chart 3 tablespoon(s) unsalted butter, room temperature LED Downlight 3 large eggs 3/4 cup(s) whole milk 1/2 cup(s) all-purpose flour (spooned and leveled) 1/4 teaspoon(s) salt 1/2 teaspoon(s) pure vanilla extract 1/4 cup(s) sugar 1 tablespoon(s) sugar 1 tablespoon(s) fresh lemon juice Directions Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately. on the side.
