Dutch Baby Pancake (Plain or with Berries)

1 Cup Whole Milk 1 T. of butter (for the pan) 4 Eggs Optional: 1 Cup Flour ½ tsp. vanilla Pinch of Salt 2 T. sugar or honey

What you need to know: Dutch Baby Pancakes needs to be baked in a very hot pan! A cast iron skillet is perfect, but they can be baked in whatever oven-safe pan you have (a pie plate works very well). Just make sure that your baking dish is HOT before you pour the batter into it. The ratio to remember is 1 egg : C. flour : C. milk. You can easily scale up or down using this ratio. This Dutch Baby makes four medium size servings.

Directions: Preheat the oven and skillet to 425°F. Meanwhile, beat eggs, milk, flour and salt very well in a bowl, using a wire whisk. Or, use the blender for a super smooth batter. Add vanilla and sugar/honey if desired. Let the batter rest while the oven and skillet are heating, about 20 min.

Into the hot skillet, melt the butter, then pour in the batter. If desired, add berries or other toppings to the top of the batter, then pop in the oven for about 20 minutes, or until the sides begin to brown. Serve with butter, a dusting of powdered sugar, or maple syrup. Savory toppings on a plain Dutch Baby are wonderful, too!

Note: Using frozen berries can prevent the sides of the dutch baby from puffing up, but they are still delicious! You can also try baking a plain dutch baby and serving with a berry sauce and whipped cream. Enjoy!

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