Tried and true newly-wed recipes

What’s fluffy, buttery, and way easier to make than conventional pancakes? That’s right: Dutch baby pancakes! This melt-in-your-mouth breakfast treat, otherwise known as a German pancake, is a perfect mix between a sweet crepe and popover. Long gone are the days of pulling out the griddle and meticulously pouring pancake batter onto a sizzling pan. Keep reading for this husband-proof brunch idea, both of you are sure to enjoy!

Read more: How to Make a Simple Dutch Baby Pancake

I decided to level up my breakfast game because let’s face it, eggs, sausage, and yogurt were starting to feel as old as Gandalf. So, one fateful Saturday morning, I bravely whipped up a Dutch baby in my trusty Ninja Bullet. At first, I was intimidated because it seemed as particular and high-maintenance as a celebrity on a red carpet. But guess what? It was shockingly quick and required minimal clean-up. The only struggle now is getting the timing of the oven just right. Our debut Dutch baby ended up chilling on the counter for a good ten minutes before we finally plated it. Lesson learned – always serve it up hot for that melt-in-your-mouth magic. We paired it with some blueberry jam which gave off some serious blueberry pancake vibes. Overall, it got the husband seal of approval, so I’ll chalk that up as a breakfast win!

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole or 2% milk
• 3 large eggs
• 1 tablespoon of maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• Powdered sugar, maple syrup, or jam (our personal favorite), for serving

Directions

1. Preheat your oven to 400°F.
2. Heat your cast-iron skillet inside the oven for 5 minutes. Make sure your oven rack is in the center of your oven.
3. Blend the flour, milk, eggs, syrup, vanilla, and salt into a food processor for 10 seconds (this recipe is small enough to use a Ninja Bullet, but a blender also works great). Scrape the sides and blend for another 10 seconds. The batter should be similar to an eggnog consistency.
4. When ready to make the pancake, remove the skillet with oven-safe mitts. Swirl butter into the skillet until melted.
5. Pour the batter inside the skillet (you may have to tilt the skillet to even coat the bottom). Return the skillet to the oven.
6. Bake for 15-20 minutes or until the pancake is puffy and lightly browned along the edges.
7. Serve the pancake while warm. Cut into wedges and serve with syrup, jam, or a dusting of powdered sugar.

I hope you enjoy this recipe as much as we did! Let me know how it goes in your kitchen!