Dutch Baby Pancakes
These taste like a fusion of French toast and pancakes. They are a perfect base for lots of different topping from caramelized apples to berries and cream. Serve as a fancy breakfast or lovely dessert. The key is cooking in a hot cast iron pan in a very hot oven.
Ingredients
- 80 grams salted butter, cubed
- 4 large eggs
- 1 cup milk
- 1 cup flour
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 210 degrees
- Place cubes of butter into the 10 1/2″ wide cast iron pan and put into the hot oven. Allow to bake until butter is melting and bubbly, but not browned. About 5 minutes.
- While the butter is melting whisk together the other ingredients in a medium sized bowl, until a smooth batter.
- Carefully remove the pan from the oven and pour the batter over the melted butter. Immediately return the pan to the oven.
- Bake until golden brown, dramatically risen and puffy.
- There will be butter on all sides and in the middle of the pancake, which will soak in once it is removed from the oven. About 20-25 minutes. I like my pancakes a little bit crispy on the edges so I go longer.
- Add your favorite jam, syrup, honey, fruit or a simple dusting of powdered sugar. Serve immediately while the pancake is still souffled.
- Our version had maple syrup, whipped cream, cherry jam and a mix of blackberries/blueberries