Weekends are great for making a special breakfast for us that isn’t just a fast toast and eggs as we rush out the house. Our usual go-to weekend meal is an omolette packed full of veggies and cheese or waffles, but for those occasions where we want to do something more unique, we turn to the dutch baby pancake 🥞
This simple recipe you can serve with powdered sugar, butter, maple 🍁 syrup, and whatever fruits are in your fridge! Thank you @cravingsbychrissyteigen for the recipe 😋
1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
1⁄2 Tsp. kosher salt
4 Tbsp (1⁄2 stick) butter, melted, plus softened butter for serving
Pancake syrup (or, more specifically, Maple Syrup)
Powdered sugar, for dusting
1. Preheat the oven to 475 degrees Fahrenheit.
2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
3. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.