dutch baby
Breakfast
Dutch Baby
Preheating your cast iron skillet before adding your batter makes this pancake a crispy golden treat. Top with fresh fruit and whipped cream for an easy dessert.
Ingredients:
- 3 eggs
- ½ cup (125 ml) milk
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 ml) vanilla extract
- ⅛ tsp (0.5 ml) salt
- ½ cup (125 ml) all-purpose flour
- 4 tbsp (60 ml) butter (½ stick), cut into pieces
- ½ cup (125 ml) strawberries, stems removed
- 1 cup (250 ml) heavy whipping cream
- 1 tbsp (15 ml) powdered sugar, plus additional for dusting
- 1 tsp (5 ml) vanilla extract
- ¼ cup (60 ml) blueberries
Directions:
- Place the 10" (25-cm) Cast Iron Skillet into the oven and preheat to 425°F (220°C).
- Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl. Then, whisk in the flour.
- When the oven is preheated, carefully remove the skillet from the oven and add the butter, swirling it to melt.
- Pour the batter into the skillet and return it to the oven. Bake for 20 minutes. Reduce the oven temperature to 350°F (180°C) and bake for 5 more minutes.
- Meanwhile, slice the strawberries with the Quick Slice. Add the heavy cream, powdered sugar, and the vanilla to the Whipped Cream Maker & Decorator ; replace and lock the lid. Pump the handle to make whipped cream.
- Remove the skillet from the oven. Serve the Dutch baby with the strawberries, blueberries, whipped cream, and powdered sugar.
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