The German Baby Pancake Recipe You Need to Try

here's what you'll need

Before you begin, make sure your ingredients are at room temperature.  You can either take the ingredients out a few hours before you begin or simply leave it on the countertop overnight.

Add the flour, eggs, milk, sugar, salt and vanilla to a blender and blend until well incorporated and smooth, about 40 seconds.

Preheat the oven to 425 F and place a cast iron skillet in the oven. Allow the skillet to preheat for about 10 minutes.

Remove the skillet from the oven using oven mitts. Add butter to the skillet, letting it melt to coat the bottom.

Pour the batter into the skillet and place it back into  the oven. Bake until the pancake is golden around the edges. It will puff up in the oven.

The pancake comes out fluffy and big from the oven, but will deflate within two minute , don’t freak out, this is normal!

You can add any toppings on top whether it’s chocolate chips, a dusting of cinnamon, maples syrup, sweetened condensed milk, Nutella or sticking with any fresh fruit you have.

Storing Tip:

Dutch pancake is best eaten right away and not recommended to store. But, if needed, store in the fridge covered.