True confessions: I didn’t like pancakes when I was a kid. Truth is, my mom never made fresh pancakes when I was a kid. My idea of a pancake for a long time was the kind that was pre-made and came out of the freezer in the mornings Mom was too busy to prep breakfast. I would zap it for a minute, then you try to drown it in syrup to hide the weird spongy, dry texture. This isn’t to say Mom+Grandma didn’t make some amazing breakfasts, though. I just didn’t grow up on the traditional bacon and eggs type of American breakfast. Our weekend brunches consisted of fresh steamed pork and egg baos, grilled pork banh mi with a fried egg, steamed xiu mai with tomato sauce and baguettes and bowls of fresh pho…..yeah, I didn’t have it that bad (and 10 year old me took this all for granted). Fast forward 20 years later, I’ve now discovered the joy of cake for breakfast. Thank you Murica.
If you’ve never had a dutch baby, you are in for a treat. It’s an eggier type of pancake, and this is what makes it puff and rise, similar to a souffle. The edges are crisp, and the middle is a nice spongy cake with a nice air. And that’s not even the best park! The best part? They are completely easier to make, more so than regular pancakes and waffles! And the clean up is fast and easy. What more can you want? All the ingredients go in a blender (I use my Magic Bullet and it works perfect), pour into pan, pop into oven for 20 minutes, continue on with your usual morning routine, enjoy your house smelling like wonderful baked goods, then finish off enjoying a fresh baked dutch baby with powdered sugar, squeeze of lemon and lots of syrup. Breakfast doesn’t get better than this!
*Pro Instagram tip: Best photo op time is right when it comes out of the oven and it’s nice and puffy and full of air. It will deflate in several minutes so get it right!
Perfect Dutch Baby Pancake
Servings: 2 (1 pancake)
Prep time: 10 min / Total time: 30-40 min
- 3 eggs, at room temperature(run eggs under warm tap water to get them to room temperature fast!)
- 2/3 milk, at room temperature
- 1/2 cup flour, packed
- 1/2 tsp vanilla
- 1/4 tsp salt
- 3 Tbsp butter
- Toppings: melted butter, lemon, powdered sugar, fruit, syrup (and any of your favorite pancake toppings!)
1. Preheat oven to 425 F.
2. Start heating your 10″ cast iron pan to med-high heat.
3. Place eggs, milk, flour, vanilla, and salt in a blender. Blend on high until very smooth. You many need to stop a few times for a good scrape down with a spatula.
4. With your pan on high heat, melt 3 Tbsp butter.
5. Pour batter into the center of the pan and turn off heat. If your pan is heated correctly, the sides should start bubbling.
6. Bake in oven for 20-25 minutes or until golden brown and puffed.
7. While hot, drizzle on some melted butter (the cracking and sizzling is one of my favorite sounds), top with a squeeze of lemon and a generous amount of sifted powdered sugar.