This ginormous poufy pancake is perfect for brunch, Friday night breakfast-for-dinner, or just whenever you’re having a hankerin’ for a good ole treat.
A Dutch baby is so gosh darn amazing and you will not regret eating this baby boy!
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) salted butter
Instructions
- Preheat oven to 425ºF. Place a 12-inch cast-iron skillet into the oven.
- In a blender, or in a bowl using an immersion blender, blend the eggs and milk until fluffy.
- Add the flour, maple syrup, and vanilla. Blend until smooth.
- Carefully remove the hot skillet from the oven and melt the butter into the pan.
- Acting quickly, pour in the batter, and then return the pan to the oven.
- Bake until golden brown and puffy, about 25 minutes.
- While it is still hot, top with butter, berries, jam, or syrup, whatever your heart desires.
- Slice into wedges and serve with whipped cream or more syrup.
Dutch Baby
Preheat oven to 425ºF. Place a 12-inch cast-iron skillet into the oven.
In a blender, or in a bowl using an immersion blender, blend the eggs and milk until fluffy.
Add in flour, some maple syrup, and vanilla extract.
And blend until smooth.
Carefully remove the hot skillet from the oven and melt the butter in the pan.
Quickly pour in the batter and return the pan to the oven.
Bake until golden brown and puffy, about 25 minutes.
Look how puffy and gorgeous this is!
While it is still hot, top with butter, jam, berries, or syrup (or all)!
Slice into wedges and serve!
the queen bee 