Dutch Baby
Sweet or savory, just how you like it! This splendid breakfast is baked in a cast iron pan and can be easily adapted to your breakfast preferences.
Equipment
- 1 Blender
- 1 Cast Iron Pan
Ingredients
Sweet:
- 1/2 cup Unbleached All-Purpose Flour
- 2 tbsp Honey
- 1 tsp Sea Salt
- 3 Large Egg room temperature
- 3/4 cup Sour Cream room temperature
- 2 tbsp Milk
- 1/2 tbsp Lemon Zest (optional)
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Cinnamon
- 3 tbsp Unsalted Butter room temperature
Optional:
- Whipped Cream
- Berries
- Honey
- Powdered Sugar
Savory:
- 2 tbsp Grated Parmesan
- 2 cloves Garlic pressed
- 2 tsp Dijon Mustard
- 1 tsp Dried Parsley
Instructions
- Preheat oven to 425°F. Set 10-inch cast iron pan in oven while it is pre-heating.
- Place flour, honey, salt, eggs, sour cream, milk, and vanilla in a blender. Blend for 25 seconds or until all ingredients are completely combined.
- For the savory dutch baby, remove the honey and vanilla extract and add the following ingredients: Parmesan, Garlic, Dijon Mustard, and Parsley.
- With a hot pad, take pan out of oven and add the butter. Move the pan around to keep butter moving and coat the bottom and sides of the pan.
- Pour in the batter. Some butter will float on top of the batter. Bake for 18 minutes or until pancake is golden brown all over and the edges are deep golden brown.
- The dutch Baby will puff up as it bakes and deflate as it cools. Once baked, serve immediately and garnish the sweet Dutch Baby with powdered sugar, whipped cream, berries, and honey. Garnish the savory Dutch Baby with fried egg, asparagus, parmesan cheese, salt and pepper.
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