Dutch Pancake ‘Dutch Baby’

I make dutch pancakes probably 2-3 times a week. It’s the perfect weekend breakfast, but is also quick enough to make on a weekday, as well. My kids love it and that classic puff never gets old. I usually make (2) - one classic and one with blueberries or raspberry jam. Try it!

Dutch Pancake:

• 1 C flour

• 1 C milk

• 6 eggs

• 1 tbsp salt

• 1 tbsp sugar

Preheat over to 415 degrees. Beat together all ingredients until smooth. It’s recommended to use a blender, but I always mix by hand and have never had any issues with consistency. In large cast iron pan, place a stick of butter and melt in the oven. Do not let butter burn. Once melted, remove form oven and pour in your batter. If you are adding blueberies or jam, do that now. I just spoon jam into the mixture in 5-7 spots. Place in the oven and cook for 20 minutes. After 20 minutes, lower temp to 350 and cook an additional 5 minutes. Serve immediately.