Dutch Baby Pancake

There are about a million and a half things that I love about having a day off. I love not having to wake up early or shower (yay, hygiene!) or put on makeup. I love drinking a cup of strong coffee curled up on the couch watching an episode of The Office. I love the feeling of productivity at home — laundry, dishes, vacuuming, dusting. And, my ultimate favorite thing about a day off? Cooking! 


Last week, I took a day off of work to do all of those things, and I kicked off my spontaneous day of relaxation with a recipe from Chrissy Teigen’s Cravings.


Dutch Baby Pancake
or is it German? Or Swedish? Well, I totally get why all these countries are trying to claim this gem of a breakfast sweet. My dad used to make these when I was growing up, before I realized I couldn’t jump-start my day by consuming 2,000 calories. Basically, it’s. fluffy dough bucket – a dish that, when finished, acts as a vessel to transport buttery syrup and powdered sugar into your mouth hole. Thy puff up ever-so-perfectly and one bite will change your life. Add some lemon zest if you’re feeling Paltrow-y or eat it right out of the pan if you’re in more of a Teigen kind of mood. 

1 c. all-purpose flour, sifted
4 large eggs
1 c. whole milk, at room temperature
1/2 tsp. kosher salt
4 tbsp. butter, melted, plus some for serving
Powdered sugar, for dusting

Preheat the oven to 450°F.

In a blender, combine the flour, eggs, milk, salt and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20-30 seconds.

In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.

Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.


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