Dutch Baby Pancake

Breakfast for dinner is always yummy, especially when its a dutch baby pancake! 

This turned out so fluffy and delicious, I had to go back for seconds.

The texture was amazing.  I will definitely be keeping this recipe on hand to make more.

Hopefully you enjoy it just as much.

You can find the original recipe at Camille Styles Blog.

Dutch Baby Pancake

3 large eggs

2/3 cup milk

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup flour

1 tablespoon butter

optional garnishes:  powdered sugar, butter, fruit, maple syrup, buttermilk syrup

1. Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.

1. In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5 – 10 minutes.

1. Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.

1. Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.