- 4 eggs
- 1 cup whole milk (works best, can use 2%)
- 2/3 cup flour
- 3 Tbsp sugar
- ½ stick of melted butter (melt in oven proof pan)
- Splash of pure vanilla extract
- Thin ¼” slices of apple or pear
- Melt the butter in my ovenproof skillet and then swirl to coat pan
- Pour melted (not hot) butter into a blender.
- Place a few fruit slices in buttered ovenproof skillet and then slowly pour batter over fruit.
- Bake until golden.
Your baby will puff up and slide up the side of your skillet. It will be thin so don’t feel bad about having a large slice! Serve with a light dusting of powdered sugar.
Deb’s notes: German Pancake or Dutch Puff You can make without fruit, and I often do, as I prefer fresh uncooked fruit to eat. In researching this recipe, I found that many folks add various berries and some serve with applesauce, jams or squirt fresh lemon juice on their Dutch baby. When I first made this recipe, it reminded me of the Yorkshire pudding we would have with roasts. Sure enough, it’s almost the same recipe!
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