Dutch Baby Pancake
- Cook
- 15 min
OVEN 480°F 15 min
Pancake
2 large eggs, beaten
⅓ cup (80 ml) milk, room temperature
⅓ cup (40 g) all-purpose flour
⅓ teaspoon kosher salt
1 tablespoon unsalted butter, melted
Topping
Powdered sugar or fruit preserves
In a medium bowl, combine eggs, milk, flour and salt while whisking. Mix until smooth.
Preheat oven to 480°F. Also preheat the pot with [MED] heat. Once [GRILL OK] sign appears, turn off and melt butter in the pot.
Spread butter around the pot to coat and pour batter into the pot. Bake in the oven uncovered for 15 minutes or until puffed and lightly brown.
Remove from oven and serve immediately with either strawberry preserves or powdered sugar.
To have the pancake puff, have the pot preheated before placing the pot in the oven.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
