just because we’re stuck in the house does not mean brunch is cancelled
brunch is NOT cancelled
if you know me, then you know brunch is my favorite meal of the day. i am 100% a brunch advocate. any day of the week any time of day. the most important message I have for you all today is that just because we’re stuck in the house does not mean brunch is cancelled. i repeat. brunch is not cancelled. we are all running low on ingredients (likely) and maybe making a stack of 10 pancakes for the family is not in the cards for you right now. I definitely feel for you. we are all getting weary & I have never done so many dishes in my life.
here you really only need the basics – eggs, flour, milk, and sugar. some butter for the pan to crisp up the dutch baby and any toppings of your choice
sweet vanilla dutch baby.
serves 3 to 4
prep time. 10 minutes. cook time. 20 minutes. total time. 30 minutes.
3 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
pinch of salt
pinch of cinnamon (optional)
4 tablespoons butter
maple syrup, fresh fruit, preserves, powdered sugar and/or nutella
preheat the oven to 425 degrees. in a large mixing bowl, combine eggs, flour, milk, sugar, vanilla and salt. mix using an electric hand mixer or by (hand) – if mixing by hand, be sure to mix until the batter is super smooth and thin.
place the butter in your 10-inch cast iron skillet and melt in oven. as soon as the butter melts (check every minute or so, so the butter does not begin to burn), add the batter to the skillet. swivel the skillet around to ensure that the batter is “coated” in the butter. basically, you don’t want the butter to just stay on one side so tilt the skillet a few time as you pour the batter in.
bake for 20 minutes until the dutch baby is goofy, golden, and the edges curl up and begin to brown.
serve immediately with toppings of your choice – maple syrup, fresh fruit, preserves, powdered sugar, or nutella.
