A Sunday morning that involves pancakes with warm maple syrup is a beautiful thing. What’s not? Being the designated flipper. You end up tied to the stove and by the time you sit down to enjoy your stack, everyone else is finishing up, and there’s pancake batter smeared on your nose.
So instead, this past weekend I made a quick dutch baby, and I was reminded how brilliant they are. Never had one before? It’s essentially one giant, eggy baked pancake, and it comes out of the oven gloriously puffed, the edges shimmering with hot butter.
You can serve it in multiple ways: with a sprinkle of powdered sugar and a lemon wedge, smeared with your favorite jam, or like I did: with fresh raspberries, maple syrup and salted butter.
The only requirement for this recipe is that you use a 10 inch cast iron skillet or very heavy-bottomed, oven-safe skillet.
Adapted loosely from Food52.
3 tablespoons butter
4 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon vanilla
pinch of salt
1 tablespoon sugar
Place butter in a 10 inch cast iron skillet and set it in a 425 F preheating oven. Meanwhile, in a large bowl, vigorously whisk your eggs. With the other hand, add the flour, while continuing to whisk. Then gradually pour in your milk. Add the vanilla, salt, and sugar, and whisk until everything is just combined and no streaks of flour appear. Lumps are fine!