Breakfast is my favorite meal of the day. I could have breakfast twice a day but I usually contain myself. My ideal breakfast would be over-medium eggs, a nice fluffy pancake and bacon. I make breakfast in our home. Sometimes, I do like to switch it up and I make a Dutch Baby Pancake. If you haven’t had a dutch baby pancake before, you are missing out. It’s somewhere between a pancake and a crepe. Warm from the oven and topped with powdered sugar, it’s the stuff breakfast dreams are made of.
Dutch Baby Pancake
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons unsalted butter
Powdered sugar and maple syrup for serving
- Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 20 seconds, The batter will be liquid-y.
- Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- The trick to a great dutch baby is to use a cast-iron skillet. Place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.
- When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Pour the batter on top of the butter. Place the skillet in the oven.
- Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup.