On mornings when we feel like having something other than our typical oatmeal for breakfast, we might opt for a Dutch baby pancake.
Years ago, my friends Scott and Jenny introduced this breakfast into my life. They whipped up a quick batter, baked it in their oven, and minutes later, a wonderfully puffed pancake appeared on the table.
This strangely-named sweet popover, sometimes called a German pancake, is made with eggs, flour, sugar, and milk. It is baked in a cast iron skillet, and puffs up while in the oven. My kids love to turn the oven light on, and watch the Dutch baby rise. After removing it from the oven, it falls, and is ready to be devoured. It can be topped with powdered sugar, butter, fruit, or syrup.
Dutch Baby Pancake
1/2 cup milk
1 teaspoon vanilla
1/2 cup all-purpose flour, sifted
1 pinch salt
2 tablespoons butter
2 tablespoons confectioner’s sugar
Place a 10 or 12-inch cast iron skillet in oven, and heat to 475 degrees.
In a medium bowl, beat eggs with a whisk. Add milk and vanilla, and whisk. Gradually whisk in flour and salt.
Remove skillet from oven, and reduce heat to 425 degrees. Melt butter in hot skillet so that inside of pan is completely coated with butter. Pour batter into the skillet, and return to oven.
Bake until puffed and lightly browned, about 12 minutes. Remove from oven and sprinkle with powdered sugar.