Notes / Recipes

Dutch Baby Pancake

Aaron Maddie Miriam

Ingredients:

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

Hardware:

• 12" cast-iron skillet
• Bar blender
• Measuring cups/spoons

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
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:

• Pre-measure all wet ingredients and add to blender carafe. Put in refrigerator.
• Pre-measure dry ingredients and put in small, resealable container.
• 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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Notes:

• based on Martha Stewart's dutch baby pancake recipe
• Original recipe called for 1/2 cup flour. Replacing some of the flour with cornstarch makes exterior crispier and interior less mealy.