If you're looking for an impressive sight on your breakfast table, look no further than the incredibly easy to make puffed oven pancake called Dutch baby.
Preheat a 10- to 12-inch cast iron skillet in your over at 450 degrees.
All everything except the butter to the carafe of your blender and blend on high speed for 1-2 minutes until the mixture is very smooth and homogeneous.
Carefully remove preheated skillet from oven and pour in the melted butter. (If you did not use clarified butter, this will spit and hiss like crazy as the water boils out of the butter.) Once the bottom of the skillet is covered with oil, pour in the batter. Sprinkle in some berries if desired.
Put the skillet back into the oven. Reduce the heat to 400 degrees and bake for 20-25 minutes or until the top of the pancake is very fluffy and brown.
Remove to a cooling rack to avoid the bottom getting soggy. Dust with powdered sugar and cut into whatever pieces your heart desires. Serve with optional syrup, lemon juice squeeze or whipped cream — or all three.
Ingredients
Directions
Preheat a 10- to 12-inch cast iron skillet in your over at 450 degrees.
All everything except the butter to the carafe of your blender and blend on high speed for 1-2 minutes until the mixture is very smooth and homogeneous.
Carefully remove preheated skillet from oven and pour in the melted butter. (If you did not use clarified butter, this will spit and hiss like crazy as the water boils out of the butter.) Once the bottom of the skillet is covered with oil, pour in the batter. Sprinkle in some berries if desired.
Put the skillet back into the oven. Reduce the heat to 400 degrees and bake for 20-25 minutes or until the top of the pancake is very fluffy and brown.
Remove to a cooling rack to avoid the bottom getting soggy. Dust with powdered sugar and cut into whatever pieces your heart desires. Serve with optional syrup, lemon juice squeeze or whipped cream — or all three.