For a fun brunch or holiday breakfast, try this puffy oversize pancake.
Using a cast-iron skillet is key.
Its what gives this eggy pancake its signature crispy edge and custardy middle.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
Our two variations (below) offer other ways to enjoy this oversized pancake.
Although, it’s possible for you to always get creative and use your favorite breakfast toppings instead.
Preheat oven to 425F.
(Do not remove skillet while oven preheats.)
Whisk together eggs, milk, and 1 teaspoon of the vanilla in a medium bowl until well combined.
Gradually whisk about half of the milk mixture into flour mixture until smooth.
Gradually whisk in remaining milk mixture until thoroughly combined.
Carefully remove hot skillet from preheated oven; add butter, and swirl to melt and coat skillet.
Working quickly, pour batter into skillet.
Bake in preheated oven until puffed and brown around edges, 18 to 22 minutes.
Chill, covered, until ready to serve.
Remove Dutch baby from oven.
Top with whipped cream and berries; sprinkle with flaky salt, if using.
gratedorange zestto egg-milk mixture.
Proceed with recipe as directed through Step 3; omit Step 4.
Chocolate-Cherry-Almond Dutch Baby
Prepare recipe as directed through Step 2, substitutingalmond extractfor vanilla extract.
Proceed with recipe as directed through Step 3; omit Step 4.
In Step 5, spoon 1 (5.3-oz.)
Sprinkle evenly withtoasted sliced almonds.
