Easy Dutch Baby

Super easy breakfast pancake baked to fluffy perfection in a skillet! Garnish with fruit, jam, jelly or syrup with a sprinkling of powdered sugar! YUMMY!! Ready in ~30 minutes!!

Easy Dutch Baby

Serves 3-4

Ingredients:

2 tablespoons butter
3 large or extra-large eggs
3 tablespoons sugar
3/4 cup low fat milk, plus 1 teaspoon lemon juice
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon kosher salt
Optional: dash of nutmeg

Garnish with: Syrup, jelly, jam or preserves, fresh fruit topping or fruit compote Sprinkling of powdered sugar

Fresh fruit topping: Blend together 2 cups of a variety of sliced fresh berries (strawberries, blackberries, blueberries), 2 tablespoons brown sugar and 1 tablespoon triple sec. Allow to set for 5-10 minutes.

Equipment needed:

Medium mixing bowl
Wire whisk
Liquid measuring cup
Measuring spoons
Rubber spatula
Cast iron skillet or oven safe skillet

When I was growing up, I remember my dad making a large puffy pancake in a skillet. I would stand on a chair and help him measure out the ingredients. When it came time to work with the hot skillet, Dad would take over. I loved watching the butter sizzle in the pan and how the pancake puffed up. I would move my chair to the wall oven and watch it expand for the full 20 minutes! I have adjusted my aunt and dad’s original recipe by David Eyre to reduce the fat and increase the volume of eggs and ingredients to produce a large puffy pancake. After researching the Dutch Baby for it’s history, I learned it originated from Seattle, WA. Kind of ironic that my daughter lives there and provided one of the finished pics of a berry-filled pancake. I am sure you will agree that this is the “easiest, cheapest most decadent brunch you can prepare”! I’m sure this is when I learned to eat pancakes with preserves instead of syrup. Simple toppings have been replaced with cooked or fresh fruit for delicious results. Grab your cast iron skillet ... don’t have one, I suggest you buy one!

Preheat oven to 425 F. Set cast iron skillet in oven.

Many new recipes use a blender to combine the ingredients. I remember my Dad and Aunt using a whisk or rotary beater and a medium mixing bowl. Both apparently work... So begin by combining the eggs, sugar and milk. Whisk well until fluffy, bubbly and uniformly yellow. Add flour and continue to mix until most of the large clumps are dispersed.

Remove hot skillet from oven and place butter in to melt. Pour whipped egg pancake mixture in hot buttery skillet. Place skillet back in hot 425 F oven. Set timer for 20 minutes. Turn on the oven light, sit back and wait for the magic to happen!

After 15 minutes, you will notice the pancake has risen above the pan. Don’t think it’s finished, as it will continue to grow and turn golden brown too! If not fully baked, the pancake will collapse and the texture will be very doughy instead of crisp.

My hubby LOVED this pancake… probably as much as I did as a child! Garnished with glazed apples and whipped cream or a drizzle of fresh maple syrup... This breakfast ROCKS!! It will be rich, so don’t worry if your portion looks smaller than the usual tall stack of pancakes you’re used top... ENJOY!!