If it’s one thing I love, it’s having a delicious breakfast on a weekend morning. There are few things better in life than having a lazy Sunday morning, making breakfast and just chillin’ with a cup of coffee. It’s even better with some reggae or something chill playing in the background, just letting life slow down for a few moments.
I’m not sure how or why one morning I had the urge to make a Dutch baby. It wasn’t something I remember having at a restaurant or anything like that. Regardless where the inspiration came from, I’m happy I tried it. Now it’s one of my favorite things to make especially with a side of bacon, because always have bacon. It’s so easy to make, it doesn’t take many ingredients, so what more do you want?
This recipe is easier than making individual pancakes because you just pour the batter into 1 pan. My must have toppings is warm maple syrup and lemon juice. Other favorites are fresh blueberries and strawberries with a little dusting of powder sugar. Any way you top it, it’s always good. If you’re a fan of breakfast foods, this is one for your arsenal.
Dutch Baby Recipe
Yield: 4 Servings
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
· Eggs 3ea.
· Flour ½ cup
· Milk ¼ cup
· Sugar 1 TBSP
· Nutmeg 1 Pinch
· Unsalted Butter 4 TBSP
Toppings (Your Choice): Maple Syrup, Lemon Juice, Fresh Fruit, Preserves, Powdered Sugar, Cinnamon.
- Place a dry medium/large iron skillet in the oven and preheat your oven to 425°.
- In a mixing bowl, combine eggs, flour milk, sugar and nutmeg. Use a whisk or hand blender to mix batter until smooth.
- Remove the preheated skillet from the oven and melt butter in the pan being careful not to burn the butter. Once melted, add the batter to the pan and return it to the oven.
- Bake for 20 minutes, the pancake should puff up and get golden browned.
- Lower the temperature to 300 and bake for 5 more minutes.
- Remove the pancake from the oven and cut into wedges. Serve immediately with toppings of your choice.