Weekends are for brunch! It’s EASY. Toss everything in your blender, pour it in your buttered skillet. Use whatever toppings you have in the fridge for an amazing weekend brunch.
When I was a kid, my mom and grandmother would often take me to The Original Pancake house here in Chicago. I loved (and still do) my good old-fashioned buttermilk pancakes, but every once in a while, my grandmother would order a Dutch baby pancake. It was an elusive treat at the time because it took what felt like forever in childhood years for it to come to the table. Despite this, I was always in awe of the big cast iron skillet, filled with this puffy dough, piled high with apples and cinnamon.
When I got older, I decided to randomly research Dutch Baby recipes on my own. If I had known how easy they were to make, I probably would’ve made them way earlier in life! This recipe is adapted from The Kitchn. You can find their recipe here, with a few seasoning modifications of my own.
The beauty of a dutch baby, is that after it rises in the oven, the whole dish “collapses” after baking and leaves a bowl-like well in the center of your pancake. This makes it the perfect vehicle for toppings; like fresh berries, fried cinnamon apples, peach cobbler filling or even cheese, charcuterie and herbs. My favorite combinations include:
- Blueberries and Peaches
- Apple Pie filling
- Peach cobbler topping (you can get my recipe, here)
- Prosciutto and burrata with basil
- Cheddar and chicken sausage
The versatility are endless. The recipe below feeds about 2-3 people, but you can double it for a larger group. I would size up on your cast iron skillet as well, if you’re going to double the ingredients. If you try this recipe, put your own spin on it and tag me on social using, @beyondafoodie!
Dutch Baby Pancake
- Measuring Cups
- Cutting Board
- 1/2 cup Flour
- 1/2 cup Milk
- 2 Eggs
- 2 tbsp Sugar
- pinch Salt
- 1/2 tsp Ground Nutmeg
- 2-3 tbsp Butter
- Preheat oven to 425°
- Place butter in cast iron skillet and set aside
- in a blender or food processor, add flour milk eggs sugar salt and nutmeg
- Blend until smooth, and set aside to rest
- While resting, place cast iron skillet in the oven to melt the butter
- After butter has melted, gently pour the batter into the pan. Return the pan to the oven and bake until pancake is risen and golden, about 15-20 minutes
- Remove from oven and top with fresh berries, fruit, dust with powdered sugar and drizzle with lemon juice
Specialty Tools and IngredientS
10-12inch Cast Iron Skillet
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