Perfect for brunch or a fun weeknight dinner, a Dutch Baby is a sweet, one-pan twist on pancakes that will make the whole family smile.
From the Kitchen of Kimme Hargrove
½ cup flour
½ cup milk
2 eggs
4 tablespoons sugar
2 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons butter
2 cups fresh berries (blueberries, strawberries, blackberries and/or raspberries)
Syrup and/or powdered sugar for serving
Preheat oven to 425°F. Place a 9-inch cast iron skillet in the oven while it preheats.
Using a stand mixer or hand mixer, beat together flour, milk, eggs, sugar, vanilla extract and salt until completely combined (mixture will be thin and runny, like pancake batter). Scrape down the sides of the bowl using a rubber spatula, and mix for another 30 seconds.
Set batter aside for 20 minutes to rest.
Remove the cast iron skillet from the hot oven and melt the butter in the skillet, swirling until the bottom and sides are coated.
Sprinkle the berries in the bottom of the skillet. Gently pour the batter over the fruit.
Bake for 15 to 20 minutes until slightly puffy and the batter around the edges is nicely browned and separating from the skillet.
Dust with powdered sugar and top with syrup, as desired, and serv
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