Dutch Baby Pancake
Dutch baby pancakes are better known as a grown-up version of traditional pancakes. This easy to make recipe contains basic everyday ingredients from the pantry and takes only minutes to prepare. Enjoy!
Prep Time15 mins
Cook Time18 mins
Resting time25 mins
Total Time33 mins
- 2 farm fresh Eggs duck or chicken
- 1/2 cup all-purpose Flour
- 1/2 cup whole Milk or 2%
- 2 tbsp organic granulated Sugar
- 1 tsp Vanilla Extract
- 2 tbsp salted butter
Using a blender, food processor, or stand mixer add eggs, flour, milk, sugar, and vanilla extract.
Blend for 10 minutes. Scrape the sides and bottom, then mixing for another 5 minutes. The batter will be liquidy in texture, and may have a few lumps. That's okay!
Rest the batter to rest for 15 to 25 minutes allowing the flour to absorb the liquid.
Next, preheat the oven to 425 degrees Fahrenheit. Place the cast iron skillet (or any oven safe pan) onto middle shelf to heat up.
Once the oven has preheated remove skillet and add butter. Making sure the butter thoroughly coats the bottom and sides of the skillet.
Pour the batter into the hot skillet making sure the batter coats the bottom of the skillet. Return cast iron skillet to the oven.
Bake for 15 to 20 minutes. The Dutch baby is done cooking once it is puffed, lightly brown on top and is crispy and darker brown along the sides.