Buttermilk Dutch Baby
This Dutch baby is an easy way to satisfy a pancake craving without standing at the stove flipping batches of pancakes in a pan. It's a baked pancake that has a rich custard-like texture with puffy, crispy edges and flavor and a lightly tangy flavor from buttermilk It's easy to make, goes with all the pancake toppings, and is a pretty centerpiece for breakfast or brunch.
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Servings: 2 servings
Ingredients
- 3 eggs
- 1 1/2 tablespoons granulated sugar
- 1/2 cup whole milk warmed (60 seconds in the microwave at 50% power)
- 3/4 cup all-purpose flour
- 1 tablespoon unsalted butter melted (45 seconds in the microwave at 40-50% power)
- 1/4 cup buttermilk
- 2 tablespoons unsalted butter
Instructions
- Heat the oven to 400°F.
- Using a blender, mix the eggs, sugar, warmed whole milk, flour, melted butter, and buttermilk. Cover and blend until smooth.
- Once the oven is preheated and batter mixed, melt 2 tablespoons of butter in a 10-inch oven-safe skillet on the stovetop. Once butter is melted, pour the batter into the skillet
- Carefully, place the skillet into the preheated oven for 23-26 minutes. The pancake is done with it's puffed and golden around the edges and set in the center.
- Serve hot with powdered sugar and maple syrup or fresh berries and whipped cream.
Nutrition Estimate
Calories: 523kcal | Carbohydrates: 50.2g | Protein: 17.3g | Fat: 27.9g | Saturated Fat: 14.9g | Polyunsaturated Fat: 10.9g | Cholesterol: 334.3mg | Sodium: 168.3mg | Fiber: 1.3g | Sugar: 14.4g
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