Dutch Baby

(serves 2)

This is my new favorite breakfast that I have made two weekends in a row. This first time I had this, actually even heard of a Dutch baby, was 3 years ago when I was in San Diego.

I had breakfast at the famous Richard Walker’s Pancake House and ordered a pancake that came with instructions and was large enough to feed a family of 4.

To be honest, it was absolutely delicious but a little overwhelming due to the size. The version I make is slightly smaller (yet, still PLENTY to feed two people), elevated and you don’t need an instruction card to eat it. This Dutch baby reminds me of going out to a fancy brunch with some girlfriends, but is still super easy to make. Added bonus, you can change this up with endless toppings.

Ingredients:

- 3 eggs (room temperature)

- 1/2 cup flour

- 1/2 cup milk (room temperature)

- 1 tablespoon sugar

- Pinch of nutmeg

- Dash of vanilla

- 4 tablespoons of butter

Instructions:

Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar, nutmeg, and vanilla in a blender and blend until smooth. This can certainly done by hand in a bowl with a wisk or fork.

Tip: if you forget to take the milk and eggs out in advance (like I always do) you can always warm them in the microwave in 5 second intervals until they are no longer cold to the touch. Room temperature ingredients are key in this or your pancake will not rise.

Place butter in a 10 inch cast iron skillet and place in oven until just melted (about 3 mins). Add batter to skillet and cook for 20 mins. Lower the oven temperature to 300 degrees and cook for an additional 5 mins. Be sure to not open the oven door during this time. If you want to keep an eye on it, simply use your oven light. Burnt looking edges are completely okay! This version is supposed to have a little crisp. Remove and top with favorite toppings (mine are fruit, syrup and powdered sugar).