1/2CupFlour All purpose or whole wheat flour. My Dutch baby pancake is a little flat because of a Rye flour mix.
Toppings of choice
In a blender jar or a large mixing bowl add all the dutch baby pancake ingredients except the butter and mix well. If using blender at least 20 seconds or by hand, until aerated and mixed well for 1-2 minutes.
Let the batter rest while you preheat the oven at 220 degrees.
Heat the pan with butter on stove top. This is the best way to brown the butter until it light brown, foamy.
Once done, pour the batter onto the hot pan and put it immediately in the oven.
Bake at 220 degrees for 25 - 30 minutes until puffy and golden in color.
Serve warm with toppings of your choice.
Use room temperature ingredients. Use regular unsalted butter for better results. Browning the butter is crucial Heat the pan in oven or stovetop with butter to get better puffy pancake.
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