Dutch Baby Pancake
|1/3||cup all-purpose flour|
|Step 1||HEAT oven to 450°F. WHISK eggs, milk, flour, sugar and salt in medium bowl until smooth.|
|Step 2||PLACE butter in 9-inch metal pie plate or 9 or 10-inch ovenproof skillet. HEAT in oven to melt butter, about 2 minutes. TILT plate to coat evenly with butter.|
|Step 3||POUR batter into hot pie plate. BAKE in 450°F oven 8 minutes. Reduce oven setting to 375°F. CONTINUE baking until pancake is golden brown and sides are puffy, 8 to 10 minutes. CUT into wedges. SERVE immediately.|
Plan ahead. Pancake begins to lose its puff shortly after it comes out of the oven, so have everything (and everyone) ready when you bring it to the table.
To make handle ovenproof, wrap it completely in aluminum foil.
Recipe can be doubled for 4 to 6 servings. Bake in 13 x 9 x 2-inch metal baking pan in 425°F oven for 20 to 25 minutes.