Dutch Baby Pancake
A dutch baby is a perfectly fluffy pancake that rises over the skillet providing a nice crunch. Add a sugar dusting and vanilla extract for a sweet treat, pair with fruit and lemon curd for a rich, luscious brunch, or go savory and add herbs, meats and vegetables.
3 room temperature eggs
2/3 cup room temperature milk
2/3 cup all purpose flour
4 tablespoons butter
a pinch of salt
optional: 1/2 teaspoon vanilla extract
Prep: Preheat oven to 450’ with your cast iron skillet inside.
Combine eggs, milk, flour and salt in a mixer. Beat until smooth, passing to scrape the bowl.
Take your preheated cast iron skillet out of the oven and add the butter to the skillet. When butter is melted, pour the batter in and return the skillet to the oven.
Bake until golden brown, about 20 minutes.
The size of your cast iron skillet matters to get the perfect puff. I would recommend an 8 or 9 inch skillet.