Dutch Baby fresh out of the oven
Pancakes might not seem like a super adventurous breakfast item, which is partially true. But this is a jazzed up version of your regular pancakes. Instead of making individual cakes, this recipe requires you to make it all in one skillet and portion it out once it’s baked. Less work, twice as delicious!!
I recommend serving it with Crème Anglaise, which I made earlier this week, a light dusting of icing sugar or cinnamon sugar and fruit. You can also use this recipe as a guideline and add your own flair. Cinnamon sugar on top, apples baked right in, it’s all up to you. I chose to stick to the classic recipe this time around, but I fully plan on making this into a giant apple pancake soon.
Dutch Baby Pancake
- 2/3 cup low-fat milk
- 2 large eggs + 1 large egg white at room temperature
- 2 tbsp unsalted butter melted, divided
- 2 tbsp sugar
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 2/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1 1/4 tsp salt
- Position a rack in the center of the oven and preheat oven to 425 degrees. Place a 10-inch ovenproof skillet in the oven to heat.
- In a blender, combine milk, eggs and egg white, sugar, 1 tbsp of the butter, vanilla extract and vanilla bean paste. Blend until smooth, about 1 minute.
- Add flour, baking powder and salt and blend for 30 seconds.
- Remove skillet from oven. Pour the remaining butter into the hot pan and swirl to coat evenly. Pour in batter.
- Bake until Dutch Baby is puffed and golden, 30-35 minutes. Cut into quarters and serve with a dusting of icing sugar or cinnamon sugar and Crème Anglaise.
Recipe from Pure Vanilla