Saturday mornings are the time to try new breakfast foods. That’s why we’ve lovingly named them Special Breakfasts! A few weeks ago my husband came across a tempting recipe on Reddit called a Dutch Baby. We’d never had one before but it looked so yummy. The flavors remind me of French toast. It’s simple and a great way to get kids involved in the kitchen.
We took advice from a few comments on the Original Dutch Baby recipe and heated up the butter in the skillet while it’s preheating in the oven instead of mixing it into the batter. Works wonders. Ideally you won’t get burning edges, but as we have to cook everything in the toaster oven until the Farmhouse is ready to go, it rose up to the coils and got a little crispy. Still delicious! So if this happens to you, eat it anyway! 🙂
The second time Luke made a quick blueberry sauce to go over the top. I like it without as I’m not really a sweet breakfast person. It’s also rather good with a little powdered sugar.
You won’t regret this recipe! Enjoy!
- 3 eggs
- ½ t salt
- 2 T sugar
- 1 cup warm milk (almond milk works just as well)
- 1 t vanilla
- 2 T melted butter
- 1 cup all purpose flour
- Place cast iron skillet in the oven and set it to 425 so the pan heats with the oven. Add butter to melt in the skillet.
- In a bowl whisk first 5 ingredients.
- Once that's all nice and mixed whisk the flour into the mix and mix it very well until it's a smooth liquid batter. Then, take the pan out of the oven.
- Bake at 425 for 15 min then, WITHOUT OPENING THE OVEN, turn the oven to 350 and let it go another 13-15 min. Take a peek, the pancake will deflate quite a bit when you open the oven.
- Serve with dusted icing sugar, fruit, lemon, or whatever suits your fancy.