Pannukakku/dutch baby/german pancake

Ingredients

• white sugar
• all-purpose flour
• baking powder
• salt
• eggs and milk
• 4 eggs
• 2 cups of milk
• 1 teaspoon of salt
• 1 teaspoon of baking powder

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Preparation

• Into the blender go 4 eggs, 2 cups of milk, 1 teaspoon of salt and 1 teaspoon of baking powder. Mix until well blended and the top’s looking a bit frothy.
• Slowly pour in 1 cup of flour and 1 cup of sugar. Blend well. Take out the butter pan from the oven. It should be sizzling by now, so be careful when you handle it. Tilt the pan so that the butter coats the sides as far as you can go without spilling.
• Then pour the excess butter into the batter and give it another good mixing session. the resulting batter into your buttered pan and bake in the pre-heated oven for 20 minutes. You will see your pancake start to rise by the latter half of the baking process. Don’t worry, it’s not going to stay that big — it’ll start deflating as soon as you take it out of the oven.
• Let your pancake cool off and deflate for a bit. Serve hot with powdered sugar, lemon wedges, and jams of your liking.

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