The Dutch baby pancake is one of our favorite Saturday and Sunday Brunches. When it is baking in the oven, I can take my time to make coffee, sunny side up eggs, and pan-fried bacons. Isn’t it wonderful? O(∩_∩)O~
1/2 cup whole milk
1/2 cup all purpose flour
1 teaspoon sugar
1/4 teaspoon vanilla exact
1 tablespoon vegetable oil
Preheat oven to 425F/218 C.
You can either preheat an 8 inches cast iron skillet in the oven or on the stove. Either way is ok.
Add eggs, flour, milk, sugar and vanilla exact to a blender container; blend on high speed for 20 to 30 seconds or until the batter is runny and smooth.
Add vegetable oil to preheated cast iron skillet, swirl the pan so that the oil can evenly coat the bottom. Pour in the batter. Bake it in oven for 22 to 25 minutes, or until the whole pancake is puffy and golden brown.
The pancake will fall after being out of oven, so that the center is perfect of filling. I love to fill it with blueberry sauce or apple.
Ingredients for apple filling：
2 to 3 medium size apples (I use the spy apples I got from farmer market. They are tart and sweet with crunchy texture, which is perfect here.)
1/3 teaspoon ground cinnamon
1/4 to 1/3 cup packed brown sugar (use more if prefer sweeter taste)
1 teaspoon lemon juice
1/2 to 1 teaspooncorn starch
2 to 3 tablespoons water
powder sugar to sprinkle on top (optional )
Peel and core the apples. Cut into bite size pieces. Add apple along with ground cinnamon, brown sugar, lemon juice and water to a medium pot. Cook over medium high heat for about 10 minutes. Stir constantly to prevent burning at the bottom.
In a small bowl, combine corn starch and 1 to 2 tablespoons water, whisk well and add to apple while stirring. Cook for another couple minutes, remove from heat and pour onto Dutch baby pancake. Sprinkle with powder sugar and serve immediately.
It tastes very much like popover. Yum! ~O(∩_∩)O~