Sunday, March 22, 2009

dutch baby!

Another delicious Sunday morning! We decided we didn't want to make anything too complicated, but of course we wanted something really good. This dutch baby pancake was so easy to make, and perfect for enjoying with coffee and the newspapers on Sunday morning.
We ate the pancake with a light drizzle of organic maple syrup. Just perfect. But feel free to indulge with marshmallow fluff, peanut butter, nutella, jam, fresh fruit...We've made the dutch baby many times before and slathered it with all kinds of sugary toppings!

This pancake is great for breakfast or dessert. yum.

Dutch Baby Pancake

3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
  2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
  3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

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