For Queen Creek, March is the melted frost from the cool dew of Winter. It's the beginning of Spring. A dutch baby is a cross between a pancake and a quiche, it's a traditional breakfast dish from Germany that brings warmth and comfort. This recipe is so simple that even the beginner baker could try this toasty, puffed oven pancake with ease. Using a cast iron skillet is the secret sauce in this quick to impress breakfast. Its iron laden surface not only enhances the quality of the food, but it tastes better. The seasoning of its use and the love behind a cast iron pan can never be replicated.
Ingredients:
- 3 eggs
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 Tbsp melted butter
Tools:
- 1 6"-8" cast iron pan
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Combine 3 eggs with the flour, milk, vanilla, cinnamon and butter. Mix well.
2. Add your fruit of choice (my spring favorite is blueberries).
3. Pour into the cast iron skillet.
4. Cook for 20-30 minutes depending on your oven. Check every 10 minutes. Take out when the middle is puffed like bubbles on a pizza crust.
5. Allow to cool then top with powdered sugar or raw honey. Alternative toppings might include syrup, jam, or lemon zest.
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