Description
This Easy Dutch Baby Bake. Is a breakfast game-changer! With just a handful of ingredients β eggs, milk, a touch of cinnamon. It transforms into a spectacularly fluffy, golden pancake. Right before your eyes. Perfect for those lazy weekend mornings. When you want something impressive. Yet incredibly simple. The magic happens in the oven. As it puffs up beautifully. Creating crispy edges. And a tender center. Top it with powdered sugar, syrup, or fresh fruit. And watch your family dive in. With delight. Breakfast bliss. Guaranteed!
Ingredients
4 tbsp butter
6 eggs
1 c milk
1 c all-purpose flour
1/2 tsp salt
pinch of cinnamon
1 tsp vanilla
Instructions
Preheat Oven and Melt Butter: Preheat your oven to 425Β°F. Cut the butter into small pats. And place them in a 9×13-inch baking dish. Put the dish in the oven. Until the butter melts.
Prepare the Batter: While the butter melts. Crack the eggs into a blender. Add the milk, flour, salt, cinnamon, and vanilla. Blend until smooth.
Combine and Bake: Pour the batter over the melted butter. Into the hot dish. Put the dish back in the oven.
Bake to Perfection: Bake for about 22 minutes. Until the edges puff up. And turn golden brown.
Serve and Enjoy: Remove from the oven. Let it cool slightly. Then cut into slices. Serve with your favorite toppings. Like powdered sugar, syrup, whipped cream, or fresh fruits. Enjoy!
Notes
To make this Dutch Baby gluten-free. Simply replace the all-purpose flour. With a gluten-free flour blend. Make sure it’s a 1:1 substitute blend. Designed for baking. Which usually contains a mix of rice flour, potato starch, and xanthan gum. To mimic the properties of regular flour. The rest of the recipe remains the same. And you’ll still achieve. That wonderfully puffed, golden pancake. Just a heads-up. The texture might be slightly different. But it will still be delicious. And impressive. Enjoy this breakfast delight. Without any gluten worries!
- Prep Time: 5 minutes
- Cook Time: 22 minutes
