Dutch Baby Pancake

by Rebekahcooked up on March 11, 2017

I can’t believe I had never made a Dutch baby before last weekend. This is truly one of the greatest and easiest breakfasts, ever.

All we had to do was mix it up in a blender, and then bake it in a cast iron skillet. The end.

It was fun and a little suspenseful to watch. For the first half of the baking time, the pancake didn’t really do anything at all. I was worried I had messed it up!

Dutch Baby Skillet Pancake | PDXfoodlove

Then, the bubbles started. It started to curl and crinkle and turn the most delicious-looking shade of golden brown.

While it baked, I cooked about a cup of frozen berries with a few tablespoons of water and a tablespoon or two of sugar – juust enough to break down the berries and form a bit of a syrup. And I zested an orange. If only I had had some cream on hand! (Note to self: never be unprepared for a whipped cream situation again!)

I also highly recommend powdered sugar on top. Exhibit A:

Dutch Baby Skillet Pancake | PDXfoodlove

If all of those weren’t good enough reasons, the other great thing is, it’s just not that much food. There’s less flour and sugar and eggs than in a big batch of pancakes. You could split it between four people if you had something to go on the side — but Dave and I polished this off just fine on our own (and it wasn’t too much food).

We love making breakfast together and eat it every day – and I see a lot more of these in our future!

Dutch Baby Pancake (adapted from NYT Cooking)

Dutch Baby Pancake (adapted from NYT Cooking)

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • Fresh nutmeg
  • 1/4 cup butter
  • 2 Tbsp sugar
  • Fresh or frozen berries

Instructions

  1. Blend together 3 eggs, 1/2 cup milk, 1/2 cup milk, 1 Tbsp of sugar and 1/2 tsp of freshly grated nutmeg in a blender.
  2. Pulse about 10 times until the batter is bubbly and combined.
  3. Let the batter rest for about 15 minutes.
  4. Preheat a cast iron skillet on the stove and melt a half stick of butter.
  5. Bake at 425 for 20 minutes, then drop the heat to 300 and cook for five minutes more.
  6. While the pancake is baking, combine 1 cup of fresh or frozen berries, 2 Tbsp of water and 1 Tbsp of sugar in a small saucepan. Bring to a boil and allow to thicken into a syrup.
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