I am a sucker for pancakes and all things sweet, and while this recipe isn’t too sweet it still has enough to satisfy. This Dutch Baby, is a sort of oven baked pancake that puffs up and ends up being very airy. It’s so easy to make and doesn’t take more than 30 minutes total.
I made a simple Dutch Baby with some berries and almonds for topping, but you can mix and match any toppings you want. I think it would be yummy with ice cream, Nutella and other sorts of berries and fruits.
Preheat the oven to 400 degrees F.
Put 3 table spoons of butter in a cast iron skillet, and place in the oven until the butter has melted.
In the meantime combine 3 eggs, 3/4 cup all-purpse flour, 3/4 cup warm milk, 1 tablespoon sugar, 2 teaspoons vanilla extract and pinch of salt in a blender, and blend on medium/high speed until well mixed.
Carefully remove the cast iron skillet from the oven. Swirl the butter around the pan to cover it completely, and the pour the remainder of the butter into the batter (that’s still in the blender) and pulse until combined.
Pour the batter into the cast iron skillet and place in the oven, middle rack, for about 20-22 minutes. Cook until the pancake is cooked in the center and has puffed up.
Using a spatula, detach the pancake from the cast iron skillet and place it on a cooling rack for a few minutes.
Last and final step, dust with confection sugar and add the rinsed strawberries and sliced almonds on top.
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