Brunch can be a wonderful thing. Brunch New York style is an all-day affair that starts with pancakes and eggs, and continues into the lazy afternoon hours fueled by bloody marys, snacks, and often morphs into dinner. However, there are days when I just don’t want to venture much further than my own living room.
Dutch baby pancakes are made for days like that. Minimal effort with a big payoff, they are fluffy custards with an airy crunchy shell. The total prep time required is minimal, and if you have kids who need watching, or husbands who need getting out of bed, they are a perfect “put it in the oven and forget it” breakfast. Just remember to come back in about 20-25 minutes to take your pancake out of the oven.
3-4 tablespoons unsalted butter
3 large eggs
3/4 cup milk
1/2 cup flour
1/2 teaspoon salt
1/4 cup plus 1 tablespoon sugar
1 tablespoon vanilla extract
I’ve seen this recipe used for a 10 inch skillet, but my cast iron skillet is 12 inches, and i had about a cup of flour left in my cupboard, so I doubled the recipe (using 5 jumbo eggs).
Preheat your oven to 400F and place a large cast iron skillet with butter inside. The butter will melt.
While that is happening, place all your remaining ingredients except 1 tablespoon of sugar in a blender and blend until you have a uniform mixture. Take your preheated skillet out of the oven and pour the batter in. Replace the skillet in the oven and bake for about 25 minutes.
In the meantime, put 1 tablespoon of sugar into a coffee grinder and grind until powdered.
Remove your pancake from the oven. It will be puffy and golden and you will have about a minute for everyone to take a look at it before it falls.
So waste no time putting powdered sugar on top of it and slicing it into wedges!