Breakfast has always been a huge deal in my family, and they are all, and when I say all, I mean ALL– die hard pancake fans. This love for pancakes runs so deep that once my cousin dated a girl who at breakfast (while we were all eating pancakes) said she actually did not care for pancakes, and that she was more of a waffle person. When they broke up my sister, and another cousin said that everyone should have known right then and there that it wasn’t going to workout. I know. I know. I see the crazy in me having that story be an opener for a post on a dutch baby recipe. Wait for it though, they like this dish.
The first time any of us had a dutch baby was when I came across the recipe for it on the Vanilla Bean Blog. My family was super interested, but still wanted reassurance that if they did not care for it I would still make pancakes. Insert eye-roll here. However, it was a big hit! Now it won’t replace pancakes, but it is requested often, and runs a close second. And friends that speaks volumes. So if you are new to the dutch baby scene, or if you are just looking for that perfect dutch baby recipe I got you. As always let us know what you think.
Have a great day amigos and remember to be a good human.
Is It A Pancake?
16-20 Minutes to do dishes while listening to Fifth Harmony
You will want to adjust your oven rack to the middle position and preheat to 450 F. Toss your cast-iron skillet in the oven to heat up while your oven preheats.
In a large mixing bowl combine all your dry ingredients. I use a whisk to make sure everything is mixed really well.
Next, in a medium sized bowl add your milk, eggs, vanilla, and whisk till everything is well incorporated.
Back to the dry ingredients. Create a little well in the middle of your mixture and then add your wet ingredients in a little at a time. I usually add a third of the liquid in at a time (making sure there are no lumps in-between additions).
Pull out your skillet and toss the butter in so it can melt and coat the skillet. After your butter has melted add in your batter, and return the skillet to the oven for about 16-20 minutes (depending on your oven).
Once your pancake has risen, puffed up, and has a golden edging you know it is ready. Take that sucker out of the oven and dust it all up with powdered sugar. Now, don't be sad but your pancake will sink a little bit--so if you are instagramming that ish, snap that photo quick style. Serve it on up with some maple syrup, lemon curd, or fresh berries and cream.