This is a very lovely treat for brunch, lunch or when you feel of something different. I personally just absolutely loves it with fresh berries. I often doing on weekends as a brunch.
The secret is to use a very hot tray (I think cast iron works best but that is not a must) and a hot oven.
Dutch baby pancake
- 1/2 cup flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter for the tray
- Powdered sugar, maple syrup, and jam, for serving. Ice cream works well too
Put the oven at 240c and put the try in it to let it heat up together.
Whisk eggs and half of the milk together. Add the rest of the ingredients except the flour. Add then the rest of the flour. Whisk it to a smooth batter. Let it rest for about a hour to let the gluten seats.
Add the butter in the try. Let it get hot again.
Poor the batter into the tray and back into the oven straight away for about 10 minutes or until it’s got a nice colour. Do not open the door to the oven!