Ingredients:
3 large eggs
3/4 cup of milk
3/4 cup of all-purpose flour
2 tablespoons of granulated sugar
1/2 teaspoon of vanilla extract
A pinch of salt
2 tablespoons of unsalted butter
Powdered sugar, for dusting
Fresh berries or maple syrup, for serving (optional)
Procedure:
Begin by preheating your oven to 425°F (220°C). While the oven is preheating, place a 10-12 inch cast-iron skillet or any oven-proof baking dish in the oven.
In a blender or a mixing bowl, add the eggs, milk, flour, granulated sugar, vanilla extract, and a pinch of salt. Blend or whisk the ingredients until you achieve a smooth, well-combined batter.
Once the oven is preheated, cautiously take out the heated skillet or baking dish and add the butter. Ensure to swirl the pan or dish, allowing the butter to melt and evenly coat the base and sides.
Next, pour the batter into the hot, butter-coated skillet or baking dish, and place it back in the oven.
Allow it to bake for around 20-25 minutes. The Dutch baby should be nicely puffed up with a golden-brown hue around the edges.
After baking, remove the skillet or baking dish from the oven and let it cool for a bit. Expect the pancake to slightly deflate as it cools.
Finally, dust the Dutch baby with a generous sprinkle of powdered sugar and serve promptly.
This delicious Dutch baby can be enjoyed as is, or you can amp up the flavor by serving it with fresh berries, a drizzle of maple syrup, or your preferred toppings. Bon appétit!
