​

​

​

Oven Pancake  (german pancake.....dutch baby.....hootenanny)

Eat this puffy delish oven pancake either plain; or add a bit of butter on puffed spots; or top with syrup; or top with lemon juice and powdered sugar; or top with jam or fruit.....

​

​

3 T. butter (we use half butter/half olive oil)

​

2/3 c. flour (white or unbleached)

**2 T. dry milk powder

1/8 tsp. sea salt or salt

2/3 c. water

4 eggs, beaten

​

​

Preheat oven to 450°.  Put butter into a 9x13 glass pan, place in preheating oven to heat pan and melt butter. Do watch it so butter doesn't burn.

​

Whisk together the flour, dry milk powder, salt. Add the water and beaten eggs, whisk until batter

is smooth. Set aside while you check to see if pan is hot and butter melted; so when it is: remove 

from oven using hot pads; stir batter again once or twice, pour into the hot buttery pan in a spiral motion. Put back into hot oven and bake for 14 to 17 minutes, until it is puffed, golden brown on edges/puffed areas. DO NOT OPEN OVEN to check it while baking.  When  done,  remove  from oven and immediately cut/serve. The puffing will somewhat fall, but that is normal.  Makes 2 to 6 servings (although my men can eat the entire thing as one serving).

​

​

​

**if you want to use fresh milk: just omit the dry milk powder and use milk instead of the water

​

​

​

​