Puffy Oven-Baked Dutch Baby Pancakes
We take dinner to my folks every night. They are elderly and my mom is disabled. So, it’s time for payback for all the years they took care of me.
Their favorite dinner is breakfast. Yep, it doesn’t get any easier than that! And, their all-time-favorite breakfast food is Puffy Oven-Baked Dutch Baby Pancakes.
They puff up while cooking in the oven, but deflate quickly when you take them out. More dense than regular pancakes, they are buttery and delicious soaked in syrup.
Of course, our favorite syrup, by choice is Buttermilk Syrup.
- 4 TB. butter
- 6 eggs
- 1 c. all-purpose flour
- 1 c. milk
- 1 tsp. salt
- 1 TB. granulated sugar
- 1 cube butter or margarine
- 1 c. sugar
- 1/2 c. buttermilk (or 1/2 TB lemon juice or vinegar added to 1/2 c. milk)
- 1 TB. light corn syrup
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- Preheat oven to 400°. Place 4 TB. butter in a 13x9" baking pan and set in the preheating oven to melt.
- Use your blender to mix the eggs, flour, milk, salt, and sugar.
- Pour mixture into melted butter in the baking pan.
- Bake for 10 minutes or until puffy.
- Cut into squares and serve with syrup. Also good with jelly, fresh fruit, or powdered sugar and freshly squeezed lemon halves.
- NOTE: You will want to cook this in a big stock pot, because it will foam up twice the size when you add the baking soda.
- Add the cube of butter, sugar, buttermilk, and light corn syrup to the stockpot . Bring to a boil and stir and cook for 1 minute.
- Remove from heat.
- Add baking soda and vanilla. Stir continually until it quits foaming.
- **If doubling recipe, don't double amount of butter.