Chrissy Teigen does it again! Dutch Baby Pancake was never in my vocab until I opened up the Craving’s cookbook. This “pancake” is soft on the inside and crispy on the edges – like a pizza! The perfect way to describe this dish if you have never tried it is simple, it’s a mixture of a pancake and french toast.
I’m a syrup girl in terms of pancake toppings, but you can top this with just about anything! Fruit, peanut butter & honey, cinnamon sugar, and a whole lot more. The recipe calls for a minimal amount of ingredients and is very low maintenance. As a result of making this recipe so often – I think it’s time I hit the gym.
If you haven’t purchased the Craving’s cookbook I highly recommend you do so as soon as possible! The recipes look delicious and fancy, but they’re so easy to make!
This dish reminds me of a mixture between french toast and a pancake. Perfection.
- 1 cup all-purpose flour sifted
- 4 large eggs
- 1 cup whole milk at room temperature
- 1 ⁄2 tsp kosher salt
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 4 Tbsp butter unsalted & melted + more for serving
- Warm Pancake syrup
- Powdered sugar for serving
Preheat the oven to 475 degrees.
Using a blender, blend the eggs, milk, 2 Tbsp melted butter, salt, and flour until smooth/no lumps.
Heat 2 Tbsp of butter over medium-high heat on a 10 or 12 inch cast-iron skillet.
Once foamy, pour the batter from the blender into the cast-iron skillet and bake in the oven for 17-18 minutes. You'll want to remove the pancake once the top is golden brown and puffy (it'll puff a lot!).
Remove from oven cut into slices (like a pizza). Top with butter and dust with powdered sugar. Option to add syrup or fruit.
Recipe adjusted a bit for personal preference. Recipe from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.