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Sunday pancakes? I'm all in. But Wednesday pancakes? Not so much. And it seems that my family only ever wants pancakes during the week.
And while there's the occasional morning that finds extra time to whip up the batter - and then stand over the griddle flipping pancakes - for the most part that's just not happening.
Which is why I love the Dutch Baby - and so will you!
There is much to love about this oven-baked pancake. Made with only six ingredients (all of which you probably have on-hand right now!), it's the kind of recipe you'll have committed to memory after 2 or 3 times making it.
The batter comes together in 5 minutes - even faster if you use your blender! It puffs up high in the oven, sinking slightly after you remove it, and has a flavor and texture similar to a crepe (with zero fuss).
To serve, slice it into wedges and accompany with your choice of toppings.
Wednesday? It's the new Sunday.
RECIPE: Dutch Baby
2 tablespoons unsalted butter
2 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
squeeze of lemon
Pre-heat oven to 425. Place butter in a glass pie plate; set aside.
Combine remaining ingredients in a blender, food processor or mixer with a whisk attachment - blend till smooth (you can also whisk by hand).
Place pie plate in the oven till butter is melted - remove and swirl the butter to coat the sides and bottom of the pie plate evenly. Add the batter and return to the oven.
Bake till puffed and golden brown - about 15 minutes. Remove from oven (pancake will settle slightly), cut into wedges and serve immediately, topping with confectioners sugar, fresh fruit and a squeeze of lemon.
Images via Sheri Silver, adapted from Joy of Cooking