Tender Dutch Baby
By
Ft. Wayne, Ind., 1990 UB Cookbook
A tart, baked pancake
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yield
8 Servings
Ingredients
3 eggs
6 tablespoons flour
1 tablespoon sugar
6 tablespoons milk
3 tablespoons butter
lemon (wedged)
confectioners' sugar
Instructions
Using a blender, blend eggs, flour, sugar and milk until smooth. Place butter in a 10-inch ovenproof skillet; melt and tilt to coat bottom and sides of skillet. Quickly pour in batter; return pan to oven and bake at 425 degrees until pancake is puffed and golden, about 15 minutes. Sprinkle with confectioners’ sugar; squeeze on lemon to taste.
Recipe Type(s)
