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Vanilla Bean Dutch Baby

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"This angelic, wow-inducing pancake is lovely with a simple dusting of confectioners' sugar, but you can make it truly special with a drizzle of Crème Anglaise. Either way, bring it to the table immediately, at its peak puffiness, to elicit oohs and ahhs from your guests before you cut it."

List of Ingredients

â—¦ â…” cup low-fat milk*
â—¦ 2 large eggs, plus 1 large egg white, at room temperature
â—¦ 2 tablespoons granulated sugar
â—¦ 2 tablespoons unsalted butter, melted, divided
â—¦ 1 tablespoon pure vanilla extract
â—¦ 1 teaspoon vanilla bean paste
â—¦ â…” cup all-purpose flour
â—¦ ¼ teaspoon baking powder
â—¦ 1¼ teaspoons salt


Recipe

Position a rack in the center of the oven and preheat oven to 425° F. Place a 10-inch ovenproof skillet in oven to heat.

In a blender, combine milk, eggs and egg white, sugar, 1 tablespoon of the butter, vanilla extract, and vanilla bean paste. Blend until smooth, about 1 minute. Add flour, baking powder, and salt and blend for 30 seconds more.

Remove skillet from oven. Pour the remaining butter into the hot pan and swirl to coat evenly. Pour in batter. Bake until Dutch baby is puffed and golden, 30 to 35 minutes. Cut into quarters and serve immediately.


Serves 4



* In many baking recipes, I recommend using whole milk for its great flavor, but here low-fat or even nonfat milk is best — it will yield a lighter, crisper pancake.