If you’ve never made a Dutch baby, it’s basically a giant, fluffy pancake baked in a cast iron skillet. It’s one of our favorite easy breakfasts because you can throw everything in the blender, pour it in a hot skillet, and let the oven do the rest. The edges get golden and crispy while the middle stays soft. We prefer ours with just maple syrup, but you can top with fresh fruit or a little powdered sugar.
ingredients
6 eggs
1 cup of flour
1 cup of milk
pinch of salt
vanilla
maple syrup
5 tbsp. butter
instructions
preheat your oven to 425.
add the eggs, flour, milk, salt, vanilla, and maple syrup to a blender and blend until smooth.
melt butter in skillet, make sure it’s completely coated then pour batter directly into the hot, buttered skillet.
bake for about 25 minutes, or until it is golden brown and puffed up.