M has gotten into the habit of making dutch babies for breakfast on the weekends. They are really fast and require a heck of a lot less attention than traditional stovetop pancakes. Which is an awesome thing for our caffeine deprived morning brains. This is M’s healthier(ish) spin on an old Joy of Cooking version.
1/2 cup whole wheat flour
1/2 skim milk
1/2 teaspoon vanilla extract
3 tablespoons butter
Melt the butter in a cast iron dutch oven, or another heavy oven safe pan. Swirl to coat the bottom and the sides. Preheat to 425.
Whisk the rest of the ingredients with a fork until nice and smooth. Pour into the center of your hot dutch oven. Let it cook on the stove top for a minute, until you see it begin to firm up.
Transfer to the heated oven for 10 to 12 minutes, until the dutch baby is brown and puffy. It will dramatically rise and bubble.
Serve immediately. If you don’t it’ll deflate and won’t look as cool. We have served ours with any combination of: fresh fruit, nutella, peanut butter, confectioner’s or cinnamon sugar, maple or chokecherry syrup. Whatever traditional pancake topping you like, would be awesome!