Week 3: Dutch baby pancake
Making Dutch baby pancake is one of my favorite brunch or breakfast recipes. They are so unique and taste amazing when topped with berries.
Every Sunday, my family and I have a brunch. It's a fun tradition, and it has helped me learn so many new breakfast recipes.
Because I honestly want to sleep in during the weekends, baking a dish on Sundays needs to be quick. That's why this Dutch baby pancake is essential to make on Sundays.
When making this recipe, you can add berries to the batter before you bake it or after. Either way works. It just changes the flavors and consistency a little.
Serve this recipe with powdered sugar, lemon curd, or maple syrup. Or leave it plain, save for the fruits, of course.
½ cup all-purpose flour
1 tablespoon granulated sugar
½ cup milk
1 tablespoon vanilla extract/paste
2 tablespoons butter, for greasing the skillet
Blend the flour, sugar, eggs, milk, and vanilla in a blender for around 10 seconds. Let the batter rest for 10 minutes.
Preheat your oven to 425 degrees F and place a 9-inch skillet in to warm up. Take the skillet out once your oven has been heated to the correct temperature. Swerve the butter around the pan to melt it. Make sure it coats everything.
Pour your batter into the pan, and place in back into the oven to bake for 15 minutes. You can serve with fruit or other desired toppings.