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Easy Dutch Pancake

A fluffy and airy Dutch pancake that can be dressed up or down, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, German
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1 cup milk Can experiment with different types of milk.
  • 4 large eggs
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons butter Use in a skillet.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the flour, milk, eggs, sugar, and salt until smooth.
  3. Put the butter into a large oven-safe skillet and place it in the preheated oven for about 2-3 minutes, until melted.
  4. Once the butter is melted, carefully remove the skillet from the oven and pour the batter into the skillet.
Baking
  1. Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden.
  2. Avoid opening the oven door during this time.
Serving
  1. Remove from the oven, slice into wedges, and serve immediately with toppings.

Notes

For best results, do not open the oven door while baking. Allow leftovers to cool completely before storing. Store in an airtight container in the refrigerator for 3-4 days.