I have been wanting to make a Dutch Baby pancake for breakfast for almost 2 months now. But every morning I put it into my plan, well the time involved in making it made it impossible.
But yesterday was the day. Even though Paul declared he was sleeping until 9am (again!) I gently asked if I made the pancake would he get up to enjoy it and then go back to bed around 7am. He said yes he would.
I was hungry and awake and afraid if I waited to make it wouldn’t happen again.
But it did! And just look at it! WOW! if I say so myself!
After sharing on Facebook & Instagram I have heard your request for the recipe so there it is.
Dutch Baby Pancake
- 3 large eggs & one yolk
- 1/2 cup flour
- 1/2 cup milk
- 2 tbsp. sugar
- 3/4 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tbsp. butter
- confectioners’ sugar
- blueberries, strawberries and raspberries*
Combine effs, flour, milk, sugar, vanilla and salt until smooth. Let batter rest while oven preheats to 425. Place butter in an ovenproof skillet (note I used my Pyrex and it worked just fine as you can see) and place in oven for 1-2 minutes so it will melt. Remove from oven and swirl melted butter around dish/skillet to coat all sides and bottom. Pour in batter. Bake 18-20 minutes until pancake is puffy and deeply golden. Cool for 5 minutes. Then liberally dust with confectioner’s sugar and serve with fresh fruit.
*While my pancake was baking, since I was using frozen fruit, I chose to make a simple compote on the stove top vs fresh fruit which you would just place on the pancake before serving.
A plan to create a recipe tab on the website is on the “to-do” list and when it is crossed off I will announce it with a blog and will have a PDF downloadable copy of this recipe there. It is my own recipe as I tinkered with some of the ingredients and amounts so I feel comfortable sharing it.