Combine the following ingredients in a bowl or blender:
We've made this using nonfat and lowfat milk and they seem to work equally well for this recipe.
Now, you can either let it sit at room temperature for about 20 minutes or you can refrigerate it to have for breakfast tomorrow.
Ten minutes before you are ready to put this into the oven, take your pan and get it nice & buttery. Don't skimp on the butter or you won't get the nifty, bubbly effect while it's cooking. Instead, you can look forward to chipping this off your pan for the next hour.
Stick your buttery pan into the oven and preheat it to 425F.
After preheating, take out the hot pan and double check that it is still well buttered. Just to be on the safe side, I like to spray a little nonstick cooking spray around the edges of the pan as well.
Give your Dutch Baby/German Pancake batter one last whirl in the blender (or one last strenuous whisk!) and pour it into the pan. Place it on the lowest rack in the oven for about 10 minutes, (it should start to brown slightly) and then move it onto the center rack for another 10 - 15 minutes.
Oooh! Go Dutch Baby, go!
Sadly, the poofyness goes down after this is removed from the oven. It tastes great though, especially with a dusting of powdered sugar, fresh fruit, like strawberries and blueberries, and some maple syrup.
I'd choose this over french toast any day!