DUTCH BABY PANCAKE
3 large eggs
⅔ cup milk
2 tablespoons sugar
½ teaspoon salt
½ teaspoon vanilla
½ cup flour
1 tablespoon butter
powdered sugar
_ place a 10” cast-iron skillet on the middle rack of your oven
_ preheat to 230°C [450°F]
_ put the eggs in a large bowl and whisk for about 2 minutes [until light and frothy]
_ add milk, sugar, salt and vanilla
_ whisk to combine
_ sift in flour and whisk until smooth
_ let rest for 5 to 10 minutes
_ remove skillet from your oven [watch out not to burn yourself]
_ add butter to the skillet
_ swirl the pan to coat the entire bottom
_ pour batter into the hot pan
_ place back in the oven [shut the door as quickly as possible]
_ bake for 15 minutes [until sides are puffed up a lot and the entire pancake is golden brown]
_ remove from the oven [the pancake will deflate a little]
_ dust with sugar
_ transfer to a plate or eat right out of the pan
_ serve immediately [topped with fruit, lemon wedges, sugar,… what ever you feel like]
OFEN PFANNKUCHEN
3 große Eier
165 ml Milch
2 Esslöffel Zucker
½ Teelöffel Salz
½ Teelöffel Vanille
65 g Mehl
1 Esslöffel Butter
Puderzucker
