Dutch Baby Pancake

Dutch Baby Pancakes are a regular weekend breakfast at our house. The batter comes together quickly and once the pancake is in the oven, you get to sit down on the couch and drink coffee while everything finishes cooking - my kind of weekend brunch. Cook up a batch of my oven bacon at the same time and breakfast is done and dusted.

Dutch Baby Pancake

1/2 cup flour 

1/4 cup sugar

1/2 cup whole milk

2 eggs

3 tbsp butter, divided

Pinch of salt

Powdered sugar and fruit to top, optional

Preheat oven to 425°

Place the flour and sugar in a medium bowl and stir to combine. Add the milk and eggs and use a whisk to combine. Melt 2 tablespoons of the butter (I do this in the microwave in 20-second intervals) and add to the batter along with a pinch of salt and stir to combine.

In a large pan or cast iron skillet, melt the remaining butter over medium heat, rotating the pan so the butter coats the sides of the skillet. Add the batter to the pan and cook for one minute. Transfer to the oven and cook for 12 to 15 minutes. The pancake is done when it is puffed up and the edges are golden brown. If desired, sprinkle with powdered sugar and fruit to serve.