When you have chickens coming out your ears like we do, you often have extra eggs. Cool, yes, but I have to scramble (get it?) to find recipes to use all of the eggs.
Dutch Baby Pancakes is one of my favorite recipes that uses up a lot of eggs and they are ohhhh so good!
¼ cup sugar
1 cup milk
2 teaspoons vanilla
1 cup flour- where to buy
dash of salt
5 tablespoons butter, melted and cooled
Optional additional ingredients:
Stone fruits (apricots, peaches, etc.)
Whipped cream (topping)
Maple syrup (topping)
Preheat oven to 400°F.
Beat eggs and sugar with a whisk until light and fluffy. Whisk in milk, vanilla, flour and salt. Slowly pour in butter until batter is blended and smooth. Add additional ingredients, if desired.
Coat a large cast-iron skillet with butter and pour batter into skillet. Bake for 35-45 minutes, until pancake is puffed and set (center giggles, but is not liquid). Let cool for 5 minutes, then serve with whipped cream or other optional toppings.