Dutch Baby
Looking for a breakfast that's both impressive and incredibly easy? Look no further than the Dutch Baby pancake! This delightful oven-baked treat puffs up into a golden, airy masterpiece, creating a show-stopping breakfast or brunch centerpiece. Imagine a giant, eggy pancake with crispy edges and a soft, custardy center – that's the magic of a Dutch Baby.
Ingredients
2 large eggs
½ cup all-purpose flour
½ cup whole milk
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
1–1½ tbsp unsalted butter
¼ lemon (for juice)
Optional add-ins: ¼–½ cup fresh blueberries or thinly sliced apples
Directions
Preheat the oven and skillet: Set your oven to 425°F (218°C). Place a 10-inch cast iron skillet inside and let it heat for at least 15 minutes to ensure it's thoroughly hot.
Prepare the batter: In a blender or a mixing bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth (about 30 seconds) or whisk vigorously until lump-free. Let the batter rest for 10–15 minutes (optional but helps with texture).
Melt the butter: Carefully remove the hot skillet from the oven. Add 1–1½ tbsp butter, swirling it around to coat the bottom and sides.
Add the batter and optional fruit: Pour the batter into the hot skillet. If using blueberries or sliced apples, scatter them evenly on top of the batter before placing the skillet back in the oven.
Bake the Dutch Baby: Return the skillet to the oven and bake for 10–15 minutes, until puffed and golden brown.
Serve immediately: Remove from the oven, squeeze ¼ lemon juice over the top, and enjoy. Optionally, dust with powdered sugar, drizzle with maple syrup, or serve with extra fruit.
