Dutch Baby Pancake

Why hello there – long time no post!

New year, new resolutions. This year, one of my resolutions is to simply use this blog as a personal diary, and not worry about editing the perfect photo, or choosing the most interesting dishes. Sidenote: I am without my DSLR for a bit, which means that all photos from now on will be taken with my iPhone 5.

Here’s a dutch baby pancake recipe, courtesy of Dennis Prescott.

Dutch Baby

 


Ingredients:

3 large eggs, room temperature
3/4 cup flour
3/4 cup milk (I used almond, but whole milk will make it more puffy)
1/2 tsp cinnamon
1 tsp vanilla extract
Dash of salt
2 tbsp butter

 

Step 1: Preheat the oven to 425 F

Step 2: Beat together the 3 large eggs. Then, mix in the flour, milk, cinnamon, vanilla, and salt.

Dennis recommends using whole milk, but I am mildly lactose intolerant, so I don’t often have milk readily on hand. Almond milk caused the pancake to be a little flat in the middle, but I’m okay with that.

Step 3: Heat up the butter on a cast iron skillet on medium-high heat.

Step 4: Once the butter is melted, remove from heat, pour in your batter, and immediately place your skillet into the oven.

Step 5: Bake for approximately 20 minutes, or until your pancake is puffed and browned. Serve with maple syrup and/or berries of your choice! Enjoy!

Dutch Baby

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