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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A puffy dutch baby that stays puffed. A true oven pancake with the creamy texture of a dutch baby. No more puff on the outside, it's all on the inside of the pancake. Ingredients:
1 c flour |
2 t sugar |
1 t baking powder |
1/2 t cinnamon |
1/4 t nutmeg |
1/8 t salt |
3 eggs |
1 t imitation vanilla |
1 c milk |
2 t butter |
Directions:
1. Preheat oven to 425*F.
2. Whisk all dry ingredients together.
3. Whisk all wet ingredients together.
4. Whisk the wet into the dry ingredients.
5. Melt butter in a heavy 8-10 oven proof pan.
6. Pour batter into pan and bake for 18 minutes. This can be baked for 20 minutes but the bottom side will start to get too much color IMHO.
7. Can be baked at 400*F for 20 minutes. It will be a softer cake and just done.
8. If you like more color to your cake, flip it over when plating.
9. Serve with whatever topping you like. I like homemade imitation maple rum syrup.
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