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Dutch Baby Pancake
Have you tried a Dutch Baby Pancake yet? If you haven't you are really missing out! They are easy to prepare and serve for brunch.
Course:
Breakfast
Servings:
4
people
Author:
Crystal Catron
Cost:
$5
Ingredients
1
cup
all-purpose flour
4
large
Eggs
1
cup
JD country buttermilk (any brand will do)
4
tablespoon
Unsalted Butter, melted
½
tsp.
Salt
1
tablespoon
powdered sugar, for dusting
1
tsp.
fresh lemon or orange zest
1
tsp.
Madagascar vanilla bean paste
½
cup
fresh fruit (blueberries, strawberries, raspberries)
Instructions
Preheat the oven to 450.
In a blender, combine flour, eggs, buttermilk, lemon zest, vanilla salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat.
Add the batter and immediately put the skillet in the oven.
Bake until the pancake is golden brown and puffed up on the edges, about 20 minutes.