Dutch Baby Pancakes

A traditional puffed pancake breakfast that is light and fluffy with bits of crisp crust too!

I have been wanting to make a dutch pancake for so long. I thought they looked so unique and my curiosity was peaked. We were not able to keep berries long enough to use them in this recipe, but it was wonderful with powdered sugar and syrup. I definitely want to make some again soon and do berries on top. My only complaint is that I literally want to eat the whole thing! I'm not 100% sure if I have the right recipe because this is from the Cravings cookbook - unfortunately I packed mine up and so I won't be able to get to it until later this week. Then I'll see if the person who reposted Chrissy's recipe did it with no modifications. :)

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What you need:

• 1 cup all-purpose flour
• 4 large eggs
• 1 cup milk, at room temperature
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• Powdered sugar for dusting
• Maple syrup for serving
• Fresh berries for serving (if desired)

Directions:

1. In a blender, blend flour, eggs, milk, salt, 2 Tbsp. unsalted butter, and vanilla for 20 to 30 seconds until smooth.
2. In a 10-inch cast iron skillet, heat 2 Tbsp. remaining melted butter over medium high to high heat until foamy.
3. Add batter and then immediately put into a preheated 475 degree oven.
4. Bake until puffed and golden, about 17 to 18 minutes.
5. Remove from oven and serve with powdered sugar, maple syrup, and fresh berries.

Recipe from Cravings by Chrissy Teigen

This Lemon Raspberry Dutch Baby Pancake from Chocolates and Chai has been on my monthly meal plan for a couple months now and I definitely hope to make it in May some time when we are finally settled into our new home. One of the most decadent breakfasts I have ever made was these Banana Pudding Pancakes - they are insanely good!