You don’t need to know Dutch for this easy recipe

Enjoy a fun European take on the classic breakfast staple with this recipe for a Dutch-Baby Pancake. This simple recipe incorporates dairy and can be substituted for vegan options if desired.

Impress your guests the next time you host Sunday brunch. This recipe is inspired by Chrissy Teigan’s cookbook “Cravings” and it’s so delicious everyone will want to have a bite.

(Photo: thefreshmarket.com)

Equipment:
– Food blender or egg beater
– Cast iron skillet

Ingredients:
– 1/2 stick of Melted Butter
– 1 cup Whole Milk
– 1 cup Flour
– 4 large Eggs
– 1/2 tsp Kosher Salt
– 2 tbsp Butter
– Additional butter
– Powdered Sugar
– Maple Syrup
– Fresh Berries

Instructions:
1. Preheat oven to 475 degrees Fahrenheit.
2. Add the melted butter, milk, flour, eggs, and salt into a large mixing bowl.
3. Blend until smooth with a food blender or egg beaters.
4. Heat iron cast skillet to medium-high heat.
5. Add 2 tablespoons of butter to the skillet and let it melt even on the pan surface.
6. One skillet is hot, add batter to skillet.
7. Place timer for 17-18 minutes.
8. Remove skillet from the oven once the edges of the cake are golden.
9. Brush butter on the top of the cake.
10. Dust cake with powdered sugar.
11. Drizzle with maple syrup.
12. Garnish with fruits as desired.
12. Let cool, then serve and enjoy!