Friday, July 19, 2013

Dutch Baby Pancake

Try this for breakfast this weekend... the Dutch Baby Pancake. It's light and airy - a delicious treat! I first heard of this easy breakfast sweet when Emily made it in her 7th grade home economics class. It's quick to make and only uses a few ingredients that you probably already have on hand. Keep it fresh and light for summer by serving it sprinkled with fresh squeezed lemon juice and dusting it with powdered sugar, rather than drowning it in maple syrup.

Dutch Baby Pancake
2 tablespoons butter
1/2 cup flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
2 eggs
1 teaspoon vanilla, optional
lemon wedges
powdered sugar, for garnish

Preheat your oven to 375 degrees.

In the hot oven, melt 1 tablespoon of the butter in a cast iron skillet or round cake pan. Remove the pan from the oven and swirl the melted butter around to coat the pan. Set aside.

Melt the remaining 1 tablespoon of butter and allow to cool slightly. Blend the melted butter, flour, sugar, sat, milk, eggs, and vanilla in a blender (I use my Magic Bullet - it's the perfect size and much less clean up). Blend until completely smooth.

Pour the batter into the prepared preheated pan and place in the oven. Bake for 30 minutes until puffed and golden on the edges. It's fun to watch the pancake puff up in the oven!

Remove from the oven, sprinkle with fresh squeezed lemon juice and dust with powdered sugar. Serve right away.


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