Dutch Baby Pancake

Pancakes are becoming somewhat of a weekend tradition in our household. Stacks of Power-packed Pancakes (with whole grains, walnuts and yogurt) last week and one big puffy pancake this morning.
     I've eaten Dutch Babies before but haven't ever made one. There are lots of recipes, all with slightly different  variations. I opted for a simple one baked in a pie pan. 
     Since I generally add an array of spices to my usual morning smoothie, I added a couple to this recipe as well.

Dutch Baby Pancake
3 eggs
1/2 cup all-purpose flour
1/2 cup milk (I actually used almond milk)
1/4 teaspoon salt
2 teaspoons vegetable (canola) oil
Heaping 1/4 teaspoon ground ginger
1/2 to 3/4 teaspoon ground cinnamon
Topping of your choice such as powdered sugar, fruit, syrup, yogurt

1. Beat eggs until well blended.
   
2. Add flour slowly, mixing well.
   
3. Add milk a little at a time.
   
4. Stir in salt, oil and spices.
   
5. Pour the thin batter into a sprayed or greased 9" pie plate.
   
6. Bake on the center rack of a  preheated 450° oven until the pancakes begins to brown and is puffed (took about 15 minutes in our Breville countertop oven).
   
7. We served ours with a sprinkling of powdered sugar, fresh berries, real maple syrup and a dollop of Greek Gods® Honey Vanilla Greek Yogurt (our favorite).
   
   
   
   Recipe without photos . . .
   Dutch Baby Pancake
   3 eggs
   1/2 cup all-purpose flour
   1/2 cup milk (I actually used almond milk)
   1/4 teaspoon salt
   2 teaspoons vegetable (canola) oil
   Heaping 1/4 teaspoon ground ginger
   1/2 to 3/4 teaspoon ground cinnamon
   Topping of your choice such as powdered sugar, fruit, syrup, yogurt
   
   
   1. Beat eggs until well blended.
   2. Add flour slowly, mixing well.
   3. Add milk a little at a time.
   4. Stir in salt, oil and spices.
   5. Pour the thin batter into a sprayed or greased 9" pie plate.
   6. Bake on the center rack of a  preheated 450° oven until the pancakes begins to brown and is puffed (took about 15 minutes in our Breville countertop oven).
   7. We served ours with a sprinkling of powdered sugar, fresh berries, real maple syrup and a dollop of Greek Gods® Honey Vanilla Greek Yogurt (our favorite).