Hello world! Let me introduce you to this amazing thing in the form of breakfast-- dutch baby pancake! It's so easy and so fun and really quite delish. You should add this to your weekend plans, now!
I found this in the Chrissy Teigen cookbook, which.. if you don't have, you really need. SO many good breakfast recipes. Like all the ones we have on rotation. Enjoy!
INGREDIENTS
1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
1⁄2 teaspoon kosher salt
4 tablespoons (1⁄2 stick) butter, melted, plus softened butter for serving
+ Pancake syrup (or, more specifically, Mrs. Butterworth’s)
+ Powdered sugar, for dusting
INSTRUCTIONS
Preheat the oven to 475°F.
In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17–18 minutes.
Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
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