When I was growing up, my aunt would make these things we'd never heard of called Dutch Babies. They were these puffed, oven baked pancakes with lots of butter. They were like a soufflé with super crispy edges. They don't even need syrup...just a little powdered sugar and lemon juice or a little bit of fruit compote are perfect.
I don't have a recipe for the fruit I used (I just made apples cooked with butter, brown sugar, cinnamon, and lemon juice). It went perfectly with my dutch baby and tasted just like eating dessert for breakfast. Who doesn't like dessert for breakfast? That's one of the best parts of being a grown up (the other parts like bill and having a job are not as fun...)
- 2 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 1/4 tsp vanilla
- pinch of cinnamon or nutmeg if desired
- 2 Tbsp butter
- Preheat oven to 425 degrees with a 9 inch cast iron pan inside.
- Whisk together all ingredients except butter in a bowl until smooth
- Throw butter in the cast iron until melted completely. Swirl around the pan and pour batter into the hot skillet
- Bake for 15 minutes until pancake is lightly browned and puffy.
- Serve immediately with desired toppings.