During the week I try to eat more in the Blue Zones, low-dairy, less meat and all. But on the weekend, I like to indulge a bit. And this was the result.
A quick Dutch Baby pancake for weekend brunch. It beats standing over the stove top flipping 12 pancakes. Stick this is the oven and in 20 minutes it’s ready to cut up and serve.
This time I added a nice crunch factor by way of chopped pistachio. Walnuts or almonds would be nice too.
Whenever I make this I think of all who shared a picture of their Dutch Baby when I first posted it a few months ago. It pleases the whole family because everyone can choose their toppings. Some favs: Nutella, banana, strawberry, jam
If you make this, please send me a picture. I’d love to see how you dress your baby up!
The Ultimate Dutch Baby Pancake
Ingredients:
¾ cup flour (I used 1/4c whole wheat and ½ cup regular)
3 eggs
¾ cup milk, or favorite plant-based milk
1 tablespoon sugar (I use raw)
2 t vanilla extract
Pinch salt
3 T butter, melted and divided .
Directions:
Heat oven to 400 F
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Blend all ingredients except half of the butter. Place remaining butter in large oven-proof pan (cast iron is best) . (Melt butter in pan)
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Pour batter in pre-heated pan and cook 20-25 minutes or until sides are golden brown and puffed in center!
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Serve with berries and maple syrup. Best served warm and same day! (Not hard to do)
