Time: 30 min.
Complexity: easily
Servings: 4

A Dutch baby pancake is a large pancake that puffs up in the oven and immediately collapses when removed, leaving a hollow that can be filled with any sauce. The batter is poured into a hot skillet. For this recipe, use an oven-safe pan and, before adding the batter, sauté the garlic and rosemary for a delicious and flavorful pancake. One Dutch baby pancake makes 4 servings. It can be served as an appetizer or in place of bread with main courses.

Ingredients:

• 3 eggs
• 3/4 cup flour
• 3/4 cup milk

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, milk, rosemary

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Preparation:

Step 1
• Whisk 3 eggs with 3/4 cup flour, 3/4 cup milk, and 1 teaspoon coarse salt; let stand 5 minutes. Saute 6 thinly sliced ​​garlic cloves and 1 tablespoon chopped rosemary in a large nonstick skillet with 6 tablespoons butter for 1 minute.
Step 2
• Pour the batter into the pan and sprinkle with additional rosemary. Preheat the oven to 220°C and bake until golden brown around the edges, 18-20 minutes. Sprinkle with sea salt.

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