Dutch Baby Pancake

Hardware:

• 12” cast-iron skillet or 10” glass pie pan
• Bar blender
• Measuring cups/spoons

Ingredients:

• 4 tablespoons butter
• 3 large eggs
• ¾ cup whole milk
• ⅓ cup all-purpose flour
• 1 tbsp corn starch[2]
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ¼ cup sugar

Directions:

1. Add butter to baking vessel.
2. Put baking vessel in oven. Preheat oven to 425 degrees. 
3. In a blender carafe, combine remaining ingredients. Blend until foamy. 
4. Pour batter into skillet quickly[3]
5. Bake until pancake is puffed and browned/crispy on edges, about 20 minutes.
6. Top with fruit and/or sugar and butter. Slice into wedges, and serve immediately.

Additional Suggestions:

Prep ahead strategy for easy early morning breakfast:

1. Pre-measure all wet ingredients[4] and add to blender carafe. Put in refrigerator.
2. Pre-measure dry ingredients[4] and put in small, resealable container.
3. Put butter in baking vessel, cover in plastic wrap

Aaron’s favorite topping:

1. In a medium-sized microwave-safe mixing bowl, add 1.5 cups fresh blueberries.
2. Sprinkle ¼ teaspoon cornstarch onto blueberries. Toss to coat evenly.
3. Add ½ tablespoon butter.
4. Microwave for 1 minute, 30 seconds. Stir gently. If needed, microwave for additional 30 seconds. Repeat as needed.

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1. based on Martha Stewart’s dutch baby pancake recipe
2. Original recipe called for 1/2 cup flour. Replacing some of the flour with cornstarch makes exterior crispier and interior less mealy.
3. Speed is of the essence; you’re adding the batter to the hot skillet while it’s still in the oven, and you don’t want too much heat to be lost
4. You should be doing this anyway; step 0 is always mise en place!