Vanilla Dutch Baby (Puffed Pancake)

Source: A combination of recipes from the trusty ol' BHG cookbook and The Food Network

Ingredients:

• 2 T. butter


• 3 eggs


• 1/2 c. flour


• 1/2 c. milk


• 1/4 t. salt


• 1 T. sugar


• 2 t. vanilla extract

Directions:

1. Place butter in a 10-inch ovenproof skillet. (I doubled the recipe and put it in a large, glass cake pan.) Place butter in a 400-degree oven for 3-5 minutes or until butter melts.


2. In a medium mixing bowl, beat eggs until combined. Add flour, milk, salt, sugar, and vanilla. Beat until mixture is smooth.


3. Immediately poor mixture into the hot skillet. Bake about 25 minutes or until puffed and well-browned.


4. Top with whipped cream, syrup, fruit, powdered sugar, etc. Cut into wedges and serve warm.

Comments: I've made puffed pancakes/German pancakes/Dutch babies before, but I saw a sweet version on The Food Network this week and decided to try adding sugar and vanilla to the regular recipe. So yummy, they didn't even need toppings!

As I mentioned, I doubled the recipe and baked it in a regular cake pan (so we'd have plenty!). The boys loved seeing the huge, inflated pancake come out of the oven. . .a fun change from our usual wheat pancakes.