Dutch Baby Pancake

This is my family’s favorite Saturday morning breakfast. Dutch baby pancakes are basically pancakes but 10 times better, with tons of ways to top this yummy breakfast. This recipe is also easy and quick. We use this recipe from Food Network courtesy of Melissa D’Aranbian (with a few additions).

INGREDIENTS:

• 3 tablespoons butter
• 3 eggs
• 3/4 cup all purpose flour
• 3/4 cup milk, heated 30 seconds in microwave
• 1 tablespoon sugar
• 2 teaspoons pure vanilla extract
• pinch of salt
• dash of nutmeg and cinnamon (optional)
• confectioner’s sugar for dusting

DIRECTIONS:

1. Preheat the oven to 400 degrees F. 
2. Put butter in a cast iron skillet, and add to the heating oven.
3. In a blender, combine warm milk, eggs, sugar, flour, vanilla extract, salt, nutmeg and cinnamon until well combined.
4. Have a grown up help you carefully remove the hot pan from the oven. The butter should be melted. Carefully swirl the butter around the sides of the pan to coat.
5. Pour remaining butter into the blender and mix. 
6. Pour batter into the hot pan coated with butter and pop into the oven. Cook until pancake is puffed and golden brown around the edges (about 20 -25 minutes).
7. Dust with confectioner’s sugar and top with your favorite toppings. My favorite toppings are Nutella, fresh whipped cream (see my recipe here!), berries and banana slices. Yum!

Thanks for baking with me!

~ Natalie