Dutch Baby
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A smooth and melt-in-your-mouth twist to classic pancakes!
Ingredients
This recipe was sourced from Budget Bytes. For more delicious breakfast ideas, browse through our forum here.
Ingredients
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 Tbsp butter
- Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
- Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
- Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
- Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
- Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
- Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
Done in 30 minutes! Image Credit: Budget Bytes
This recipe was sourced from Budget Bytes. For more delicious breakfast ideas, browse through our forum here.
