Ever since I got my new cast iron skillet, these babies (literally) are my new go-to for breakfasts or brunches. No need for grocery shopping because you’d already have most of these ingredients sitting in your kitchen. (And if you don’t, I’m not judging)
Almost like making a cake out of a box, you dump all your ingredients into a food blender and blend the sh*t out of it for 20 seconds. Throw the skillet into the oven and watch a bibbidi bobbidi boo moment where your batter magically puffs up and crackles. I must admit that watching the last 3 minutes of cooking this in the oven was probably my favourite part.
Dutch Baby Pancakes
- 1 cup all-purpose flour, sifted
- 4 eggs, room temperature
- 1 cup milk, room temperature
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- Maple Syrup
- Confectionary sugar, for dusting
- Fruit of choice to top
- Preheat the oven and skillet to 475F degrees.
- Combine flour, eggs, milk, salt and 3 tablespoons of melted butter in a blender and blend until the batter is smooth with no lumps for about 20 seconds.
- Remove skillet from the oven and brush the remaining melted 1 tablespoon of butter all over. Immediately pour your batter into the skillet and cook in oven. Bake for about 18 minutes, or until the pancake puffs up and turns into a beautiful golden-brown in colour.
- Remove from oven, top with fruit of choice, maple syrup, and dust with confectionary sugar.
It is important to ensure that your liquid ingredients are in room temperature so as to prevent a lumpy batter.
If you’re gonna take a picture, you’ll need to do it quick! Because the de-puffing process is rather accelerated.