dutch baby (german pancake)
So I love to cook - this I'm sure you know. I also love pancakes. Who doesn't? Well, full disclosure, I do not enjoy cooking pancakes at home. Making sure the batter is perfect, standing over the stove flipping them one by one - not my idea of a good time and probably why I opt to go out for brunch 95% of the time.
That said, If I'm going to make brunch at home, I want something easy, delicious and quick. This giant, puffed pancake called a Dutch Baby (don't ask me why), covered in pure maple syrup and bananas, is definitely do-able and, dare I say, even more delicious than your standard, North American pancake stack. It also required much less labour which is great by me.
All in, this Dutch Baby recipe takes about 25 minutes so I recommend making it right before you intend to eat, which, if you're anything like me will probably take you 30 seconds.
3 large eggs
3/4 cup milk
1 tbsp sugar
1/2 cup all purpose flour
1/2 tsp vanilla extract
3 tbsp butter
1. place eggs, milk, sugar, salt and flour in a blender. blend until foamy approx 35-40 seconds. preheat oven to 425°
2. in a skillet, melt butter over medium high heat.
3. pour contents of blender into heated butter.
4. place in preheated oven and bake for 20 minutes or until puffed and golden brown.
5. top with butter, maple syrup and fruit of your choice. serve immediately.