This old time classic dish is a perfect hands off way to make a pancake style breakfast without standing in front of the griddle all morning. This is perfect served with maple syrup or berries and powdered sugar.
8 steps to a puffed breakfast pancake
Heat the oven
Preheat oven to 425 degrees
Load the blender
In a blender add eggs, milk, 1/2 and 1/2, vanilla, sugar if using, salt and flour
Blend the batter
Blend until smooth
Butter the skillet
Add 2 Tbsp butter to cast iron skillet
Melt it in the oven
Put skillet in oven to melt butter
Pour the batter
Once melted, remove skillet and add batter from blender
Bake it puffed
Add back to oven and bake for 15-20 mins until the edges turn golden brown
Finish with sugar
Top with 1 Tbsp melted butter and powdered sugar
Cook's tips
- In a 10″ cast iron skillet, this made just enough for the two of us to eat
- Pour the batter in slowly, otherwise the melted butter will spread to the edges and the. middle will stick to the bottom of the pan
- Instead of the half and half you can use 2/3 cup milk, I noticed the addition of cream helped the Dutch baby puff up more
Hi, I'm Mae.
I'm a self-taught home cook who loves from-scratch cooking and baking. Living in a rural area, I learned to cook by necessity, using what we had in new and creative ways. My favorite thing in the world is sharing food with the people I love.
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