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Sometimes called a German pancake, a Dutch Baby is a big, poofy, family-style pancake with a custardy center—think of it as a cross between a crepe, a pancake, and a popover. It’s guaranteed to get oohs and ahhs when you set it on the table, and it’s so simple to make. You whirl up the batter in a blender, pour it into a sizzling-hot buttered skillet, and then slide it into the oven. As the Dutch baby bakes, the sides rise above the edges of the pan, creating a golden, puffy crust with a tender, eggy middle.
Ingredients
  • 3 large eggs
  • ½ cup all-purpose flour, spooned into measuring cup and leveled-off
  • ½ cup milk
  • 1 tablespoon maple syrup, plus more for serving
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • Confectioners' sugar, for serving (optional)
  • Fresh berries, for serving (optional)
Note: Ingredients may have been altered from the original.
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