Monday Meals: Dutch Baby Pancakes

Breakfast for Dinner... it's what's for dinner. Both Test Kitchens have blogged in the past about our love of pancakes and eggs for dinner; it's an easy thing to make and the Little Chefs love the novelty of it.

A few weeks ago, the Wisconsin Test Kitchen saw Alton Brown's recipe for a Dutch Baby pancake; and it was enough to get us out of bed on a cold Saturday morning to try making it. 

Several great things about a Dutch Baby pancake:

1. It's easy to make. You need to be precise with measurements and following directions, but it's easy-peasy.

2. One. Big. Pancake. It's one big pancake!!! You're not stuck standing over a griddle, flipping little pancakes while the finished product gets cold. You have ONE BIG PANCAKE!!

3. You put the Dutch Baby in the oven to bake, and literally leave it there for twenty minutes; giving you time to make fruit salad, set the table, pour juice... all the other stuff that goes along with Breakfast for Dinner. So easy for a weeknight dinner! 

Dutch Baby Pancake
Recipe courtesy of: http://altonbrown.com/dutch-baby-pancake-recipe/

Ingredients

3 tablespoons unsalted butter, divided
2 1/2 ounces (72 grams) all-purpose flour, approximately 1/2 cup
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/2 teaspoon vanilla extract
Powdered sugar, for serving
Lemon wedges, for serving

Instructions
Heat the oven to 375 degrees F.
Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.

Carefully remove the hot skillet from the oven and immediately pour the batter into the center. 

Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.

Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

This was such an easy, delicious meal to prepare; and you best believe there wasn't any Dutch Baby left over! If you're looking for a new spin on Breakfast for Dinner; try this tasty, easy pancake recipe.

Stay Cool,
The Cool Dads Crew