“Dutch Baby”, my all time favourite sweet breakfast food. The texture of this pancake is crispy and custardy at the same time and you can add a variety of berries sprinkled with icing sugar. Impress your family and friends with this dutch baby also known as a German (Deutsch) pancake. It is really easy to make (only flour, eggs, vanilla and a milk batter pan fried in butter and baked). It’s great for a brunch and can be made in a 10″ cast iron skillet.

Ingredients pictured here all except the butter go into a blender and poured into a hot cast iron skillet with melted butter.

DUTCH BABY

Serves: 4-6
Prep Time: 10 minutes
Cooking Time: 20 minutes

INGREDIENTS

3 eggs, room temperature (or an egg substitute)
2/3 cup milk (plant-based milk can be used)
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp vanilla extract
3 tablespoons butter
Juice of half a lemon
1 tablespoon melted butter (or vegan butter)
1 tablespoon powdered sugar
3 cups mixed strawberries and blueberries.

INSTRUCTIONS

Preheat oven to 425 degrees F

Blend together eggs, milk, flour, salt, and vanilla till smooth.

Melt 3 tablespoons butter in a10inch cast iron skillet and pour the batter into the centre of the skillet.

Place skillet in the preheated oven and bake until puffed and golden, about 20 minutes. Remove from oven and brush with melted butter, drizzle lemon juice over and dust with powdered sugar. Cut into 6 wedges and serve with berries.

Enjoy!