Dutch Baby

This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple!

I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!

The recipe:

www.vespresso.cooking/en/Dutch-Baby

Ingredients (for 2 servings):

• 3 large eggs
• 185ml milk – 3/4 cup
• 75g all-purpose flour – ½ cup + 1 Tbsp
• 60g brown sugar – 1/4 cup
• ½ tsp vanilla extract
• 1 tsp lemon zest, grated (preferably organic)
• ¼ tsp salt
• 30g butter – 2 Tbsp

for serving:

• 2 Tbsp mascarpone cheese
• fresh strawberries

Tools:

• a blender or a food processor
• a cast iron skillet

Abbreviations:

• tsp = teaspoon
• Tbsp = tablespoon

Preheat the oven at 400°F / 204°C (gas mark 6).

When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven.

In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk.

Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges.

Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.