Guys guys guys…I got a cast iron pan! I know what you’re thinking…”Danica, how did you not have one before?”. I just didn’t, okay!? But now I do, and I think I’m going to be obsessed with it. It was such a great black Friday deal that I just couldn’t help myself.
Besides being able to make delicious breads (cornbread on it’s way!), skillets and beautifully seared food in it, it’s a great vessel to cook a Dutch Baby! I think of them like a cross between a Yorkshire Pudding and a Pancake…a giant Pancake. A soufleed, puffy, crispy-edged, giant pancake. YES.
They’re super simple to throw together with minimal ingredients making it quick to make in the morning. A few simple pantry staples and a few minutes in the oven gives you a beautiful, delicious and fun breakfast (…or dinner…). I love the crispy, curled edges…those are the BEST parts of this giant delicious Pancake. Oh and since it cooks in the oven, you don’t have to worry about the messy flipping!
You can definitely make this in a regular, oven safe skillet, but cast iron is just perfect for this. You won’t want to open the oven, because you risk deflating the puffiness, and it does deflate quickly (as I found out…) so you’ll want to make sure everyone is seated before you take this beauty of the oven.
The batter itself isn’t very sweet, so it’s a perfect vehicle for your favourite delicious, sweet toppings. Icing sugar, fresh fruit, cooked caramel-y apples or bananas, lemon juice and sugar (the classic), or syrup! I topped mine with my favourite Apple Pie syrup from Summerland Sweets in our Okanagan..my favourite syrup and perfect for a Dutch Baby!
The Dutch Baby is a must have..it’s:
- Easy and quick to make with ingredients from your pantry, making it a perfect last minute dish;
- Super pretty;
- Versatile for any toppings you love;
- Crispy, puffy, edges;
- Breakfast, dinner, or dessert…it does it all; and
- 3 tbsp butter
- ½ cup AP flour
- ¼ tsp salt
- 1 tbsp sugar
- 1 cup of milk
- 2 eggs
- 1 tsp vanilla extract
- Your favourite pancake toppings
Preheat Oven to 400F
In a bowl whisk together the flour and the milk until smooth, then add the eggs, salt, sugar and vanilla. Whisk to combine and then set aside.
Place butter in an oven safe 9 or 10 inch skillet or cast iron pan and place skillet in the pre-heated oven. Watch pan closely and once butter is melted and sizzling, pour batter into pan. Shut the door (do not open!) and bake for 18-22 minutes.
Remove from oven, and bring the pan to the table. Sprinkle with icing sugar, and your favourite pancake toppings!
Remember this deflates quickly, so serve quickly!