Hi, Friends! I just wanted to share a quick recipe that is perfect for Saturday or Sunday brunch. This is a favorite of my kids and really makes brunch special when you have a little extra time to cook. I have been super busy these last few weeks as my high school theatre students were wrapping up rehearsals and then performances for their production of “Mary Poppins.” I had barely cooked or baked for several weeks and when I woke up on Sunday morning my daughter begged me to make breakfast. Although I had to get ready for our final performance, I obliged because I was feeling some serious mom guilt! I’m so glad that I did. I almost forgot how amazing these pancakes are!
Anyhow, this recipe is one I got from a friend, but then I tweaked it just a bit to make it my own. Dutch babies are beautiful little pancakes, sometimes called a German pancake, that is like a sweet popover. It is derived from the German Pfannkuchen and the flavor is a cross, in my opinion, between a pancake and a funnel cake. The best way to eat these is covered in powdered sugar with a squeeze of fresh lemon juice, but they are delicious with maple syrup, or just about any topping you choose! This recipe is fairly simple to make and I promise that you’ll love them! Oh, and if you are gluten-free, any cup for cup gluten-free flour works perfectly! Let me know if you have any questions!
Cheers to brunch and that’s today’s quick dish!
Deb’s Dutch Baby: (This is a single recipe, but I usually triple it and use one large skillet and one small skillet )
- 1/2 cup flour
- 1/4 tsp salt
- 1 Tbsp sugar
- 1 tsp pure vanilla extract (fresh vanilla bean is great too)
- 1/2 cup milk
- 2 large eggs
- 1 Tbsp butter for melting in the skillet or pie pan
Preheat oven to 450 degrees. In a single serve oven-safe omelet pan, cast iron skillet, or pie pan, melt one tablespoon of butter. I use a skillet on my stove. Once the butter is melted, I turn off the heat. Mix all of ingredients listed above, except for the butter, together with a whisk until the batter is smooth. Pour the batter into the skillet over the melted butter. Place the skillet into the oven and bake for 10 minutes. Reduce the heat to 350 degrees and bake for another 10 minutes. The pancake should be fluffy, with turned up edges, and lightly browned. Invert the pancake onto a serving platter and dust with powdered sugar. Drizzle with fresh squeezed lemon juice and enjoy!
*note- GF flour will not puff up as much as traditional flour, but it still tastes amazing.