This is either called a German Pancake or a Dutch baby pancake, sometimes called a Dutch puff. It resembles very much with a sweet popover that is served for breakfast. This is traditionally served with a sprinkle of powdered sugar and sometimes, with fresh berries. I so wanted to make this cutey ever since I laid my eyes on the recipe. And a couple of long weekend ago, I finally got a chance to make it. That was a visual treat to see this baby being baked in my huge convection toaster oven! The way it puffed up slightly and turned golden brown, I knew we were in for a treat! I served this with powdered sugar and maple syrup. Next time I guess I will load it up with berries and some kind of fruit compote. And the best thing to make this is as soon as you pour the batter in the pie plate, place it in the oven, you are done. No need to slave over the hot stove to pour and flip the pancakes AND most important to me is---not to smear butter or oil on that hot griddle!
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, plus 1 teaspoons for the pie plate
3 extra-large eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
3/4 teaspoon salt
Maple syrup and confectioners' sugar, for garnish
Preheat the oven to 425 degrees.
Rub 1 teaspoon of butter in a pie plate and set aside.
Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed.
Add the milk and combine.
Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
Place the pie plate in the oven for 3 minutes, until the butter is hot and bubbly.
Immediately pour the batter and bake for 12 to 14 minutes, until puffed and lightly browned.
Drizzle with maple syrup, dust with confectioners' sugar, and serve hot.