Dutch Baby Puff Pancake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup Flour
  • 3 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 3 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 6 tbsp Butter
  • 3/4 cup Heavy whipping cream
  • 1 1/4 cup Whole milk

Found on modernhoney.com

Description

Ingredients

• 6 Tablespoons Butter
• 4 Eggs
• 3 Tablespoons Sugar
• 2 teaspoons Vanilla
• 1¼ cup Whole Milk
• 1 cup Flour
• ½ teaspoon Salt
• Fresh Whipped Cream:
• ¾ cup Heavy Whipping Cream
• 3 Tablespoons Powdered Sugar

Directions

• Preheat oven to 400 degrees.
• Put butter into large (12 inch) non-stick skillet or baking dish and place in oven.
• In a blender, combine eggs, sugar, vanilla, milk, flour and salt and blend until combined.
• Carefully remove the hot pan from oven once butter is melted. Swirl the butter around pan to coat completely. Pour the batter into skillet and return to oven.
• Bake for 20-22 minutes or until the pancake puffs in the center and is golden brown along the edges.
• Remove from oven and sprinkle with powdered sugar.
• Top with maple syrup, fresh whipped cream, and berries.
• To make fresh whipped cream: Using mixer, whip heavy cream until soft peak form. Stir in powdered sugar.