Dutch Babies (German Pancakes)
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup all-purpose flour, sifted
2 tablespoons softened butter
1/2 cup raspberries (optional; can also use any other berry or sub in chocolate chips)
- Preheat oven to 400 degrees. Grease two 9-inch cake pans with baking spray or butter. Put eggs in blender container, and blend until the eggs are light yellow in color.
- Stop blender, and add in sugar, salt, all-purpose flour, and butter. Blend until combined; scrape down the blender container if there are any pockets of flour.
- Pour evenly into the baking pans (don’t be concerned if there’s still a few small chunks of butter), sprinkle with raspberries if desired, and bake for 20 minutes. Reduce the heat to 350 and bake until golden brown, about 7-8 more minutes.
- Take out of the oven, and let sit for a couple minutes. Slide onto a warm plate, and dust with powdered sugar. Serve with lemon slices and butter (traditional) or warm maple syrup and butter. Serve immediately.
Source: Barely adapted from Smitten Kitchen