Use an 12 inch in diameter pan for this recipe as the batch makes a very large pancake. If you have a smaller pan, feel free to cut the recipe in half.
Keyword Dutch baby, puff pancake
Prep Time 10minutes
Cook Time 15minutes
Author Jo-Anna Rooney
8tbspbutterSee notes below
Preheat your oven to 425 degrees.
Whisk together the milk, flour, sugar, and eggs until smooth. Really froth this mixture up! The more frothy, the puffier the pancake will be.
In a large skillet (12 x 9) (like a cast iron pan if you have one), melt the 8 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
Then place the skillet into the oven and bake for about 15 minutes.
The pancake is done when it is golden brown and puffed up.
Once the pancake is done serve immediately (while it's puffed up), because it will shrink quickly!
Serve with syrup or cinnamon sugar.
Feel free to use less butter if you prefer. We always use 8 tbsp, but if you find this to be too much for your liking, use 4 - 6 tbsp.