Baked in a preheated cast-iron skillet, dutch baby pancakes perfectly puff up around the edges creating the perfect hollow for fresh berries, syrup, or powdered sugar.
Ingredients :
3 large eggs room temperature
½ cup all purpose flour
⅓ cup milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons butter unsalted
Directions :
Place an empty 9-inch or 10-inch ovenproof skillet in the oven and preheat the oven to 425°F.
Meanwhile, add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth). Set the batter aside.
Once the oven is hot, remove the pan (it will be hot!) and add two tablespoons of butter. Melt the butter by swirling it around the pan.
Pour the batter into the hot pan and immediately place it back in the oven.
Bake for 15 to 18 minutes until it is puffed at the edges and golden.
