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.
