Description
A custardy rustic pancake made in a blender and cooked in a cast iron. It’s the least fussy pancake you’ll ever make.
Ingredients
Scale
- 4 tbsp. unsalted butter
- 3 large eggs
- 2/3 c. all-purpose unbleached flour
- 2/3 c. whole milk
- 2 tbsp. pure cane sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. pure vanilla extract
Instructions
- Preheat oven to 425°. Add butter into a 10″ well-seasoned cast iron pan and place in oven until melted and bubbly while the oven preheats. The butter should be hot to begin cooking the dutch baby but not burned.
- Meanwhile, add eggs to a high-powered blender, like a Vitamix. Blend on medium-low speed for about 20 seconds. Eggs should be pale, fluffy, and bubbly. These guys will provide all the lift the custardy pancake needs.
- Add remaining ingredients to blender. Blend until just combined, about 5 seconds. Batter will be thin and bubbly.
- Once butter is hot and ready, remove the pan from the oven and immediately pour batter into the pan. Return to oven and cook for 15 minutes.
- While the dutch baby bakes, prepare toppings. We change it up seasonally. Late spring and summer, it’s usually just fresh berries. Late fall, we cut up a couple of pears into thick slices and sauté them in a tablespoon of butter and brown sugar plus a hit of cinnamon for about 3 minutes. Deep winter, we opt for a shmear of banana curd. I imagine you’ll have some good ideas here.
- Remove dutch baby from oven. It will be tall and craggy around the edges. If it falls a bit, don’t worry. That’s normal. Cut into wedges. Top as desired. We usually add plain whole milk yogurt and maple syrup. Special days get a shmear of nutella.
