I wish that every day could be Sunday. I'm not sure what it is about Sunday that I love. I guess I enjoy the day off, the being in my kitchen dancing to old country music and making food that I love. I find such a calming effect come over me as soon as I'm in my element. Maybe I love it even more because we were without a kitchen for almost four months ( I love my husband but what they say about carpenters is 90% true).
One recipe that I don't know why I didn't have sooner in life is, the Dutch Baby pancake. It wasn't until a few years ago while of course scrolling through Instagram that I saw Chrissy Teigen post something about this little masterpiece that I was intrigued. At first the thought of it stressed me out (my Yorkshire puddings don't always turn out). But, I went out and bought myself a cast iron pan shortly after and was up for the challenge.
This breakfast will impress even the toughest of critics and is my go to for Sunday brunch, every single time. The Dutch Baby can be made sweet or savoury, I personally prefer the sweet. My favourite topping so far has been with fresh peaches and raspberries (don't forget the powdered sugar).
Here is what you will need:
1/2 cup of flour
1/2 cup of 2% milk or even whole
2 eggs
2 tbsp white sugar
1 tsp vanilla extract
1/2 tsp of fine salt
2 tbsp butter
Directions:
Step One: Blend the batter. I typically use my Vitamix for this because it will get all the lumps out and get the perfect consistency. Add flour, milk, eggs, sugar, salt and vanilla to your blender until liquidy.
Step Two: Most recipes will tell you to rest the batter. I am sure that its great but I never do and it turns out perfect every single time. However if you would like, rest the batter for 20 minutes.
Step Three: Heat your cast iron pan in the oven while your temperature is reaching 425. You can either set it to bake or convection. You know your oven better than me. It is key to heat your pan.
Step Four: Just before you are ready to make your pancake place the butter in the pan to melt and bubble. Make sure to coat all sides of the pan.
Step Five: Quickly pour batter into pan making sure to do so over top of the butter. Place the cast iron into the oven.
Step Six: Bake until golden brown. Typically it will take about 15-20 minutes. Use your oven light to check in now and then.
Step Seven: Serve while hot. As soon as you pull this beauty out of the oven it will slowly start to deflate, so you need to be quick. Add a little bit of butter, powdered sugar and my secret is a little bit of fresh lemon juice. Add the fruit of your choice or none at all. Don't forget the maple syrup!
If you make a Dutch Baby pancake think of me and tag us on Instagram, I would love to see. If you would like to see more Sunday recipes comment below.
With love and grace,
Ashley
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