Whether you call it a German pancake or a Dutch baby, this puffy oven pancake is an easy crowd-pleasing breakfast with a light flavor. Easy to customize!
‣ 2 large egg ‣ 1/2 cup milk ‣ 2 tablespoon powdered sugar, plus more for topping ‣ 1/2 cup all-purpose flour ‣ 1 pinch salt ‣ 1 pinch ground nutmeg ‣ 2 tablespoon unsalted butter ‣ cool whip, for topping, to taste ‣ 2 cup berries, your choice
Add eggs, milk, sugar, flour, salt, and nutmeg to your trusty food processor and blend until foamy, about two to four minutes. The fluffier the batter, the puffier the pancake will be.
Melt some butter in a cast iron skillet, then use a basting brush to thoroughly coat the bottom and sides of the pan with butter. Pour in the dutch baby pancake batter.
Pour in the dutch baby pancake batter. Once done, quickly transfer the skillet to the oven to bake.
Garnish the baked Dutch baby with cream, fruit, and sugar.