Dutch Baby Pancake from Sonrise Farms

Contrary to its name, a Dutch baby is neither from the Netherlands, nor is it small. It is in fact a giant pancake baked in a cast iron skillet with a custardy middle and crisp, airy edges. Similar to Austrian kaiserschmarren and Finnish pannukakku -- both puffy, oven-baked pancakes -- a Dutch baby is super simple to make and great for a quick breakfast or snack. It's traditionally served with butter, powdered sugar, and lemon but you can take this Dutch baby sweet or savory with your toppings.

This recipe comes to us from our friend Diane Hesterberg of Sonrise Farms. Check out their website and more of Diane's delicious recipes here! 

Yield: 1 large Dutch Baby (serves 4-6)

Time: 45 minutes

Ingredients

• 5 eggs, beaten well
• 1 cup (120 g) Janie's Mill All-Purpose or Sifted Artisan Flour
• 1 cup (227 g) whole milk
• 1 tsp. vanilla extract
• 1/4 cup (56 g) butter

Instructions

1. Preheat your oven to 450°F and place a 12 inch cast iron skillet in the oven to heat up. 
2. While the oven and skillet are preheating, whisk together the eggs, milk, vanilla extract, and flour until fully combined. Some lumps are okay. 
3. Place butter in the hot skillet and let it melt. After the butter has fully melted, pour your batter into the skillet.
4. Return to the oven and bake for 20-25 minutes until dramatically puffed and deep golden brown on the edges. 
5. Remove from the oven and cool for a few minutes before serving with your favorite pancake toppings. (The Dutch baby will deflate as it cools.)