If you are in a rush and you have a breakfast crowd to feed, one giant pancake will do the trick. The Dutch baby is a great escape from the regular pancake breakfast routine. I found this recipe among these delightful Dutch & German pancakes recipes. It is much faster to prepare because the ingredients are mixed in a blender and the pancake is baked in an oven. The result is a puffy pancake, creamy in the center and crispy along the edges. Slice it in wedges and serve with a topping of your choice.
3/4 cup flour
2 teaspoons vanilla extract
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup milk
3 tablespoons butter
Preheat the oven to 400 degrees. Place the pan with 2 tablespoons butter to melt inside the oven.
Place the flour, eggs, milk, sugar, salt, vanilla extract and the remaining butter in a blender and blend on medium speed until combined and smooth (no lumps).
Remove the pan with the melted butter from the oven. Pour the pancake batter into the hot pan. Return the pan into the oven. Cook about 20-25 minutes until the pancake is puffed in the center and light brown along the edges.
Remove from the oven and let it cool for a while. Slice it and serve dusted with sugar and fruit slices on top.