Dutch Baby Pancake
A Dutch baby pancake a crowd pleaser in many ways. First, it’s quick to prepare and will bake in the oven. This allows you to prepare other breakfast goodies on the stovetop. Dutch pancakes are also notorious for their beautiful rise that is unique to each time it’s prepared. Lastly, you get a similar food flavor as a regular pancake with a lot less work.
Servings: 4
Calories: 1kcal
Cost: $5-10
Equipment
- 10 inch Cast Iron Skillet
- High Power Blender or immersion blender
Ingredients
- 1 cup whole milk
- 6 eggs
- 1 cup all purpose or freshly milled flour
- ½ tsp salt – I like to use Redmond Real Salt for the extra minerals!
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon optional but recommended
- 4 tablespoons room temp butter
Instructions
- Preheat your oven to 425℉
- Heat your 10 inch cast iron skillet on the stove top. Preheating your cast iron on the stovetop allows you to avoid a drastic drop in oven temperature when pouring in the pancake batter.
- To your high speed blender, add all ingredients except for the butter and blend until well incorporated and smooth.
- Once the oven is preheated and the cast iron is hot, add the room temp butter to the cast iron pan and let it melt.
- When it’s hot and sizzling, add the pancake batter to the prepared cast iron and quickly add it to the preheated oven.
- Bake the batter at 425℉ until puffy and golden brown. This will take approximately 15-20 minutes.
- Remove the golden brown butch baby pancake and let cool for about 5 minutes.
- Cut, serve and Enjoy!