How to make it

  • Preheat oven to 425 degrees.
  • Melt butter in a 10-inch overproof skillet on the stovetop.
  • Tilt the pan to coat the sides of the frying pan with butter.
  • Pour the mixture into the pan and cook for one minute without stirring.
  • Place skillet in hot oven and bake until the pancake is puffed an golden brown, 12-15 minutes.
  • Serve immediately.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    DutchBaby ate it and said...
    Fantastic breakfast pancakes! Unless serving with yoghurt and fruit, double the amounts. The recipe doesn't say explicitly but you're supposed to first mix the dry together, the wet together, and gently mix the wet into the dry. However, there is really no need for so much butter. Simply slightly butter your pan before pouring the mixture. I also do half of the sugar. Instead, the best is to add confectioner's sugar on the cooked pancake as a maple syrup alternative. Lemon juice is also a must.
    Was this review helpful? Yes Flag
  • annieamie 10 years ago
    YUMMMMMMM! I just love your recipe!
    Was this review helpful? Yes Flag
  • erin 11 years ago
    Thanks. The pancake starts to deflate immediately, so it looks a bit wrinkly.
    Was this review helpful? Yes Flag
    " It was good "
    notyourmomma ate it and said...
    Love dutch babies. Thanks for the reminder of how much. Great picture.
    Was this review helpful? Yes Flag
    " It was excellent "
    magflower ate it and said...
    This is fantastic...I'm a fan.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes