Sometimes on Saturday or a Sunday morning, I wake up and the house is quiet. I tip toe down the stairs, start a pot of coffee and breath in the stillness. My family members love to sleep in and I’ve always been an early riser, so I often find myself starting the day with a sweet, silent hour.
This weekend, in that hour I made a dutch baby pancake. I’d seen this recipe for popovers earlier in the week, which inspired me because in many ways, a dutch baby is just like a popover, particularly in terms of texture. I love that eggy, buttery almost custard-like taste and was excited to share it with Tater.
It’s also worth noting that this is very easy to make and requires only the most basic of ingredients that are likely sitting in your pantry just waiting to become one of these tasty devils.
Dutch Baby Pancake Recipe:
- 4 tbsp butter
- 3 eggs
- 3/4 of a cup milk
- 3/4 of a cup flour
- 1 tbsp sugar
- 2 tsp vanilla extract
- 1/8 tsp cinnamon (optional)
- 1/8 tsp grated nutmeg (optional)
- Quarter of a cup powdered sugar (optional)
- Berries (optional)
- Set eggs and milk out for about a half hour to bring to room temperature
- Pre-heat oven to 400 degrees
- Place 3 tbsp of butter in a 10″ cast iron skillet or dutch oven and put it in the oven to melt.
- Combine eggs, flour, milk, sugar, vanilla, nutmeg and cinnamon in a blender or food processor. Mix on medium speed until the mixture is combined, about 30 seconds. The dough should be thin.
- Remove skillet from the oven and swirl melted butter around to coat completely. Pour the excess butter into the dough and wisk to incorporate.
- Pour the batter into the skillet.
- Bake for 20-25 minutes until the pancake is puffed in the center and golden brown on the edges.
- Place the remaining tablespoon of butter atop the pancake, spreading it across the entire surface.
- Dust the pancake with powdered sugar and top with berries.