Dutch baby pancakes are a family favorite due to their irresistible tastiness and the fact that they come together in about 20 minutes. Taught to me by my mom, this recipe is always on the menu when we get together.
Dutch baby pancakes are also perfect for a small crowd. Make a large one and slice it up like pie.
Dutch babies are eggy, buttery and slightly sweet, and I love to switch up the toppings as the seasons change. Lemon zest, a little powdered sugar and a squeeze of lemon juice are wonderful in the winter, and I can’t resist adding fresh berries during the summer.
This is a great, easy recipe for a relaxed summer weekend, and I hope you’ll give it a try!
½ cup milk
½ cup flour
¼ cup sugar
2 large eggs
4 tablespoons butter
Preheat oven to 375 degrees.
Whisk the milk, flour, sugar and eggs together in a medium bowl.
Melt the butter in a 10-inch cast-iron skillet over medium heat. Tilt the pan around to coat the entire surface with the melted butter.
Once the butter melts, pour the egg mixture into the skillet and cook without stirring for 1 minute.
Using an oven mitt, remove skillet from stovetop and place in the preheated oven for 12-15 minutes until puffed and golden in color.
Remove carefully from oven and top with confectioners sugar, blackberries and maple syrup to taste (or just use any topping that sounds good to you!). Cut into wedges and serve warm.