dutch baby pancakes

Photo by The Culinary Nest

One of my all time favorite breakfast indulgences ever. These large dutch babies are my favorite topped with some butter, a dusting of powdered sugar, and fresh squeezed lemon juice. Whooooaaa, baby!

Recipe author: Cravings Cookbook, Chrissy Teigen

MAKES

4 large servings

Prep Time: 5 min

Total Time: 25 minutes

INGREDIENTS

1 cup of all-purpose flour, sifted

4 large eggs

1 cup whole milk, room temperature

1/2 teaspoon kosher salt

4 tablespoons butter, melted, plus softened butter for serving

Topping options: Powdered sugar, pancake syrup, lemon juice, fresh strawberries, blueberries, or whatever else you desire!

METHOD

• Preheat oven to 475˚F.

• In a blender, combine the flour, eggs, milk, salt, & 2 tablespoons of the melted butter and blend until smooth, 20-30 seconds.

• In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.

• Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar and desired toppings.