Ingredients:
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- Powdered sugar, for dusting
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup or lemon wedges (optional for serving)
Directions:
- Preheat the oven to 425°F (220°C). Place a 10- or 12-inch cast-iron skillet in the oven to heat up.
- In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend for 20-30 seconds until the batter is smooth. Let the batter rest for 5 minutes.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Quickly pour the batter into the hot skillet and return it to the oven.
- Bake for 18-20 minutes, or until the Dutch Baby is puffed up and golden brown around the edges.
- Remove from the oven and let cool for 1-2 minutes. It will deflate slightly as it cools.
- Dust with powdered sugar and top with fresh berries. Serve immediately with maple syrup or a squeeze of lemon, if desired.
Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 25 minutes
Kcal: 260 kcal per serving | Servings: 4
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