Dutch Baby Pancake
Dutch Baby Pancake- Bake 450° : 25 Min
First time I experienced tasting a dutch baby pancake was 2007 at the Original Pancake House. The pancake was served with spiced apples and whipped cream with a side of maple syrup. The pancake itself was more savory than sweet. The sweet toppings added created a nice balance that made it feel more like a breakfast or brunch item instead of it feeling like a dessert. My version is light and airy with crispy edges dusted with powdered sugar complimented with blueberries, raspberries, strawberries, whipped cream and maple syrup.
Ingredients
⅔ Cup - All-Purpose Flour
½ Tsp - Kosher Salt
4 Large - Eggs
⅔ Cup - Whole Milk
½ Stick - Unsalted Butter
2 Tsps - Vanilla Extract
2 Tbsp - Unsalted Butter (For the Skillet)
Instructions
Preheat oven to 450° degrees.
In a 12” cast iron skillet, add 2 tbsp of unsalted butter and add to the oven for 10 min
In a small bowl or sauce pan, melt half a stick of unsalted butter and set aside.
In a bowl, mix eggs, milk, melted butter and vanilla extract until combined.
Add flour and salt to wet mixture and combine gently.
Remove hot skillet from oven and add batter.
Return to oven and bake for 25 minutes without opening the oven until baking is complete.
Remove from the oven, dust with powdered sugar (optional)
Serve warm with mixed berries, whipped cream and maple syrup or with whatever toppings you prefer.
