Home Cooks > Recipes > Classic Dutch Baby
Yield: Makes 4 servings
1/4 cup butter or trans fat-free butter-like spread
3/4 cup PEARL® Organic Soymilk Creamy Vanilla
3/4 cup all-purpose flour
- Place butter in 10-inch oven-proof skillet; place skillet in 425° F. oven.
- Process eggs in covered blender container on high speed 1 minute. With blender on, gradually pour in soymilk; then slowly add flour. Process 30 seconds longer. Pour batter directly into hot melted butter in skillet.
- Bake 20 minutes, or until puffy and well-browned.
- Cut into quarters and place on four serving plates. Squeeze lemon juice and sifted powdered sugar over each serving.