Oatmeal Dutch Baby Pancake

In a blender or food processor, combine the eggs, milk, flour, oats, sugar, vanilla extract, cinnamon, and salt

Blend until smooth and well combined, scraping down the sides of the blender if necessary.

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Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet to melt the butter and coat the bottom and sides evenly

Pour the batter into the hot skillet. Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges

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Remove the skillet from the oven and let the pancake cool for a few minutes. It will deflate slightly as it cools.

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Serve the Oatmeal Dutch Baby Pancake warm, sliced into wedges, and topped with powdered sugar, maple syrup, fresh berries

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Enjoy this delicious and easy-to-make pancake for breakfast or brunch!

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