Dutchbaby Pancakes for Two
Dutchbaby Pancakes are one of my favorite things and this is a really fun way to serve them up, especially if there are just two of you. I made these for Valentine's Day breakfast and they were a big hit.
Servings 2
Equipment
- 2 6½" cast iron skillets well seasoned
Ingredients
- 1 tbsp butter
- 2 large eggs
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 2 tsp granulated sugar
- ½ cup all-purpose flour
- ¼ tsp kosher salt
Instructions
- Preheat oven to 400°F (200°C)Place 1/2 tbsp butter in each of the two cast-iron skillets and set in hot oven to melt.
- Whisk together eggs, milk, vanilla, and sugar in a medium sized bowl. Add the flour and salt and whisk vigorously. I prefer to use an immersion blender for this to insure that there are no lumps left in the batter.Carefully remove HOT skillets from the oven, brush or swirl to coat the skillet completely.
- Pour the batter evenly between the two skillets and place back into the oven. Back until the pancakes are puffed in the center and golden brown around the edges, about 23 minutes.Remove from the oven and transfer the pancakes to individual plates using a spatula. Sprinkle with powdered sugar and serve by themselves or with warm fruit compote, or sautéd apples in butter with brown sugar and cinnamon.
