I lately have been getting bored with what I make me and Timmy for breakfast on weekends. Its always pancakes, eggs with bacon and toast, or avocado toast (no shade, I will always love me some avocado toast) but need to mix it up a little and be more creative on the breakfast front.
I started going through my food log in my brain of all the great breakfast/brunch meals I ever had, and the Dutch Baby I had at Prune Restaurant in NYC was exactly what I needed to recreate! Its as if a pancake and a crepe made a baby.
This is one of the most easiest breakfast meals to make, it takes under 30 minutes to make and there is no way to mess it up. Slather it in butter and drench in syrup and all is right in the world.
1 cup all-purpose flour; sifted
4 large eggs
1 cup whole milk, room temp
1/2 teaspoon kosher salt
2 tablespoon vanilla
4 tablespoon butter melted, plus extra for serving
Powdered sugar for dusting
Preheat oven to 425 degrees.
Combine flour, eggs, milk, salt, vanilla and 2 tablespoons of melted butter in a blender and blend until smooth.
In a 10-inch cast-iron skillet, heat the remaining melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven.
Bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove from oven, slather with butter, dust with powdered sugar, and cut into wedges. Serve immediately and drizzle with syrup.