For a truly impressive weekend breakfast, bake this easy Dutch baby. It’s a 6-ingredient creamy, puffy, and lightly crisp pancake that works with sweet or savory toppings.
Preheat the oven to 210C/425F. Place a 10-inch cast iron skillet into the oven to heat up.
Blend eggs, flour, milk, salt, and vanilla until smooth. Rest for 5 minutes.
Remove the skillet from the oven and add the butter. Once it melts, add the pancake batter on top.
Bake 20-25 minutes, or until golden and puffed.
Remove from the oven and dust with powdered sugar and top with berries.
Notes
STORAGE: I recommend eating the Dutch baby when fresh out of the oven because it easily loses its puffiness and lightly crisp exterior. If you end up with leftover slices, wrap them tightly in plastic wrap and store them in the fridge for 1 to 2 days.