Dutch Baby Pancakes

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Dutch Baby Pancakes

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!

 

Ingredients:

6 eggs

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:

Lemon zest

Cinnamon

Berries

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.

 

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