Dutch Baby Pancakes

Morning:), are you up? Early here on the west coast. Here is my contribution to Sunday brunch ideas this morning. Totally doable. 

I love making these puffed pancake aka German (pfunnkuchen) or Dutch baby.

It’s a large, puffy pancake that rises and forms a golden-brown, crispy edge around the sides while remaining tender and custard-like in the center. 

I prefer to make them in smaller skillets for individual serving but they don’t always puff properly in a small skillet for some reason. This recipe is for one pancake I cooked in a 22cm (9”) cast iron skillet and you can cut it in wedges to serve. 

Here’s how to make it:

1 cup all-purpose flour
1 cup milk
4 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
A pinch of salt teaspoon salt

3 tablespoons unsalted butter

Combine all the ingredients except the butter in a blender and blend well. Let rest for a few minutes before continuing.

Place the cast iron skillet in the oven and heat to 425F. 

Once the oven is is hot remove the skillet, add the butter and swirl it around to coat the pan. 
Pour the batter into the skillet and return to the oven. Cook for 15 min or until edges are puffed and the center custardy but set. 

Remove to a plate, dust with powdered sugar, top with bananas, berries or other fruits and with chopped candied nuts and serve with caramel or maple syrup and whipped cream. 

Enjoy your Sunday.