This lofty oven pancake is seriously stunning—and easy enough for kids to make themselves. Simply pour the batter into a hot, buttered pan, return to the oven, and watch as the pancake puffs up dramatically in the oven, creating a perfect bowl for fresh fruit. Try sliced peaches and cherries (above), an assortment of berries, or any of your favorite fruits, cut into bite-size pieces for serving.
Mile-High Dutch Baby
- 2 tablespoons unsalted butter
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- Fresh fruit of your choice for serving
- Powdered sugar for dusting
1 MELT THE BUTTER FOR THE BATTER
Place a 12-inch ovenproof frying pan in the oven and preheat the oven to 425°F. Put the butter in a small microwave-safe bowl and microwave on high power until melted, about 20 seconds. Let cool.
2 MAKE THE BATTER
In a blender, combine the milk, flour, salt, and eggs and blend until smooth. With the motor running, drizzle in 1 tablespoon of the melted butter and blend until incorporated.
3 BAKE THE PANCAKE
Carefully remove the frying pan from the hot oven. Pour the remaining 1 tablespoon melted butter into the pan and, using a pastry brush, brush the butter over the pan bottom and sides. Pour in the batter and immediately return the pan to the oven. Bake until puffed and golden, 15–20 minutes.
4 SERVE THE PANCAKE
When the pancake is ready, carefully remove the pan from the oven and spoon the fruit into the pancake’s bowl-like center. Using a fine-mesh sieve, dust the pancake lightly with powdered sugar. Cut into wedges and serve.
Recipe excerpted from The Complete Junior Chef Cookbook (Weldon Owen International, 2019)