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
2 teaspoons granulated sugar
⅓ teaspoon kosher salt
1 tablespoon unsalted butter, melted
Topping
Powdered sugar or fruit preserves
In a medium bowl, whisk together eggs, milk, flour and salt until smooth.
Preheat oven to 480°F (250ºF). Also, preheat the pot with [MED] heat. Once [GRILL OK] sign appears, turn off and melt butter in the pot.
Swirl the pot to spread the butter, then pour the batter into the pot. Bake in the oven, uncovered, for 15 minutes or until puffed and lightly browned.
Remove from the oven and serve immediately with either fruit preserves or powdered sugar.
To ensure the pancake puffs, preheat the pot before adding the batter and placing it in the oven.
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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.
