The Best Dutch Baby Pancake

This easy recipe is perfect for brunch days or weekly family breakfasts and will surely be a crowd pleaser. Enjoy this dish as whole meal or offer smaller slices with a side of bacon and eggs. I hope you enjoy it as much as we do.

Servings: 4-6 Servings

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients:

• 1 Cup All-Pourpose Flour (Unbleashed)

• 1 Cup Milk (I enjoy whole milk but any will do)

• 4 Large Eggs

• 3 Tbsp Honey (or 3 Tbsp sugar of choice)

• 1 Tsp Vanilla

• 1/2 Tsp Salt

• 4 Tbsp Salted or Unsalted Butter (2 Tbsp butter for batter + 2 Tbsp butter for the pan)

Note: If you would like a larger dutch baby you can easily double all the ingredients and baked for the same time and at the same temperature listed bellow. Doubling this recipe will simply yield a thicker base and is just as good.. if not better!

Instructions:

1. Add 2 Tbsp of butter to a large cast iron pan or any other over safe pan or cassarol dish (I've used both variations with great success). Aim for a 10-12 inch pan or dish. Place your pan with butter inside the oven then preheat to 425F. We want our pan pipping hot so be sure not to skip this step!

2. Next, add 2Tbsp of melted butter to a large mixing bowl along with all other ingreadients. Whisk together until few lumps remain (you can also easily blend all ingredients in a blender).

3. Once your oven is set to 425 F, retreive the pan the over and coat its surface with the melted butter. Pour your batter directly into the pan and then bake for 20 minutes.
   

4. Your Dutch Baby Pancake is done when it is golden and crisp with tons of puffed air bubbles. Top your pancake with whatever you'd like.

Topping Ideas:

• Condensed Milk & Berries

• Whipped Cream & Peaches

• Powdered Sugar Dusting

• Maple Syrup, Butter & Fresh Lemon Juice & Zest