♥️Find Your Your Little Friday♥️
Nothing gets me thinking about weekends as a kid like a Dutch baby pancake. This was the ultimate treat that we only got to order on special occasions, mostly because they’re made to order and take thirty minutes to bake. Light, flavorful and crispy, it’s right up there as one of my favorite pancakes. I always loved ordering it fully loaded with fruit in the summer, berries being the best filler ever!
I have adopted the habit of making them on the weekends from time to time, sometimes splitting my recipe into to smaller cast iron pans for a cute whoa factor. Please enjoy discovering your #findyourlittlefriday moments. ♥️
Infredients;
•3 eggs
•1/2 cup flour
•3/4 cup whole milk, at room temperature
•1 tbsp sugar
•pinch of cinnamon
•4 tbsp of butter
•powdered sugar, fruit and lemon wedges for garnish
Preheat oven to 425 degrees
•combine the eggs, flour, milk, sugar and spice in the jar of blender, blend until smooth. you can mix by hand, just make sure it’s smooth
•place the butter in a heavy 10-inch skillet/baking dish. place in the oven. you want the butter to melt but not burn, a little browning is always yummy.
•add the batter to the pan once it’s melted and bake in the oven for about 20 minutes. the pancake should be puffed and golden, then lower the temperature to 300 and bake for about five more minutes.
•remove from the oven. Fill with fresh fruit, top with a dusting of powdered sugar and a squeeze of lemon! enjoy!