Dutch Baby Pancake

We are a lazy Sunday morning kind of family. Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet. Sometimes, it's these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before. More often than not, my husband will have pancake duty. It's entirely his job, always has been. He's good at it and I'm generally pretty useless until I've had a few servings of that premium coffee I was telling you about.

This week-end we threw a Dutch Baby Pancake into the oven. Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness. With only 5 ingredients, that virtually every household has, there really is no excuse for not making one. If nothing else, get the kids involved and watch how delighted they are when the magic happens with this seemingly plain and boring batter. Once fully baked, this Dutch Baby Pancake is a giant puff of sweetness that deflates moments after being out of the oven.

Have I mentioned that this takes only twenty-five minutes from start to finish? And that it's made in a blender? That makes this totally doable on a weekday morning too.

Some seasonal fruit, a handful of nuts and a sprinkling of powdered sugar is really all that is needed for garnish (a dollop of whipped topping also never hurt anyone). For something so simple, the results are deliciously outstanding and a great way to showcase some of our sweet, local peaches!

We're gearing up for a hectic week of back to school routines here. I hope you're all enjoying the last few lazy days of summer too!

Renee

xo

Dutch Baby Pancake

Ingredients

• 3 tbsp unsalted butter
• 5 large eggs
• 1 cup flour
• 1 cup milk
• splash of vanilla
• fruit, powdered sugar or maple syrup for serving

Directions

Preheat oven to 425°

1. Put the butter in the bottom of a 9″ pie plate or cast iron pan. Set the pan in the hot oven to melt the butter while you mix the rest of the ingredients.
2. In a blender, mix the eggs for about 1 minute. Add the flour, milk and vanilla and mix for an additional 30 seconds to combine.
3. Pour the batter into the pie plate with the hot melted butter. Bake for 20 minutes, until the edge of the pancake is lightly toasted brown and the pancake is puffed up. Resist the urge to open the oven door during baking. Serve immediately with fresh fruit, maple syrup or powdered sugar.