Have you ever made a Dutch baby?
If you have, then you know just why I’m so excited about today’s recipe.
But if you HAVEN’T? Well, it’s time you started.
And it’s one of those recipes that you will want to commit to memory (don’t worry, it’s really easy), as it is truly a “go-to” for so many reasons:
*It’s got just a few ingredients – that you ALWAYS have on-hand.
*It can be made in one-bowl (or your blender) – so minimal fuss/mess.
*It bakes unattended in the oven – no standing over the stove, flipping pancakes while everyone else is lazing in their pjs.
*It’s WOW – the first time you take that puffed beauty out of the oven, get ready to stand back and accept #AllThePraise.
*It serves 2 – 4 perfectly – just right for making an ordinary at-home Saturday just a little bit special.
*It’s adaptable – like, SUPER adaptable. From a simple sifting of confectioner’s sugar and squeeze of lemon, to the cinnamon roll version I’ve got here, this batter is the perfect base for almost anything you can think of.
Are you convinced?
The only caveat with this recipe is that it must be served hot out of the oven. The pancake starts to deflate almost immediately so you’ll want to serve it up right away.
Which I assure you will not be a problem.
8 tablespoons VERY softened butter, divided
6 tablespoons brown sugar
1 teaspoon cinnamon
4 eggs at room temperature
1 cup flour
1 cup whole milk
1 tablespoon sugar
Toppings: confectioner’s sugar, fresh berries, maple syrup
Pre-heat oven to 425 degrees. In a small bowl thoroughly mix 4 tablespoons butter with the brown sugar and cinnamon. Transfer to a ziploc or disposable pastry bag and snip an opening in the corner; set aside.
Place the remaining 4 tablespoons butter in an ovenproof 10″ skillet or pie plate and place in the oven until butter is melted, watching after about 2 minutes.
While the pan is in the oven whisk the eggs, flour, milk and sugar in a medium bowl – or blend in a blender till smooth.
When the butter in the pan is melted, swirl to coat the sides and pour the batter in. Pipe the brown sugar filling in a spiral on top of the batter and return pan to oven for 20 – 25 minutes. The pancake will be golden brown and puffy.
Remove pan from oven, cut pancake into wedges and serve immediately with your choice of toppings.
This delicious recipe brought to you by Sheri Silver
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