Time: 55 min.
Complexity: easily
Servings: 4

The sweet "Dutch Baby" pancake is made in one pan, making it enough for the whole family to have breakfast. Because the batter is poured into a very hot pan, the pancake puffs up in the oven and then collapses, leaving a hollow that can be filled with a variety of delicious treats, including fresh berries, syrups, and whipped cream.

Ingredients:

• 3 large eggs
• 3/4 cup milk
• 3/4 cup premium flour
• 0.5 tsp vanilla extract
• 1 tbsp. l. + 1/4 tbsp. maple syrup
• 6 tablespoons salted butter
• 1 cup of mixed fresh berries
• 1/4 cup blueberry syrup
• Whipped cream, for serving

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, premium flour, maple syrup

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Preparation:

Step 1
• Preheat oven to 220°C. Place a large cast iron skillet (30 cm) in the oven until very hot, about 15–20 minutes.
Step 2
• Combine the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla, and 1 tablespoon of maple syrup. Blend until smooth, about 30 more seconds.
Step 3
• Carefully remove the hot skillet from the oven and melt 4 tablespoons of butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until the pancake is golden brown and puffed, about 25 minutes.
Step 4
• Remove from the oven and immediately cut into wedges, as the pancake will begin to fall. Top with the remaining 2 tablespoons of butter, berries, blueberry syrup, and the remaining 1/4 cup of maple syrup. Garnish with whipped cream.

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