Yummmy !
Here’s an easy breakfast for a weekend or holiday morning—a Dutch Baby Pancake!
I’ve loved this since the very first day I had it, so yummy especially on one those wonderful weekends where you want to make a special yet easy breakfast. When you make this I suggests that you use a large baking dish or even a foil roasting pan. I use my roasting pan, it’s non stick and works very well. I hope that you will give this recipe a try !
What You’ll Need :
- 3 eggs, room temperature (very important! I usually take the eggs out and run them under warm water for a few minutes)
- 1/2 cup milk, room temperature
- 1/2 cup sifted bread flour or all-purpose flour*
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon (optional)
- 7 teaspoons butter
- Freshly-squeezed lemon juice
- Powdered (confectioners’) sugar or regular sugar
- 1/2 stick of butter
1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet or sometimes roasting pan), in the oven until hot and sizzling. While pan is heating, prepare your batter.
2. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Return back in the oven for about 1 minute and take it out again.
3. Immediately Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges – it may puff irregularly in the center).
5. Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately.
Sweet-Butter : Melt butter in microwave, add sugar, half a lemon zest & lemon juice to your taste –I don’t add too much in order to balance out the tartness and sweetness of the sugar. Drizzle over the Dutch Baby or just one your own slice. Remember to eat it right out of the oven, it’s a delight Enjoy !
Hamdulilah. 
