These fluffy dutch pancakes are a cross between a crepe, a popover, and a pancake. A quick and simple breakfast recipe.
Combine 2 eggs, 1 egg white, 1/2 cup flour, 1/8 teaspoon salt and 2 tablespoons of sugar in a bowl with a whisk, then continue stirring or whipping until the batter is smooth and no lumps of flour are seen. Add the warm milk and the vanilla extract and vigorously stir, until smooth batter forms.
Preheat oven to 400°F with one big 10 inch round cast-iron skillet or several mini cast iron skillets (6 inch round), for 10 minutes. I have found that using 'convection' oven setting makes for puffier pancakes, then regular 'bake' setting. Meanwhile, melt the butter in the microwave or in a small saucepan.
Add butter to the skillet/s and swirl around to coat. Pour the batter into the skillet/s - use 1 to 1.5 cups of batter for 10 inch skillet, or 1/4 cup batter for 6 inch skillet. Bake until the pancakes are well puffed up and golden brown in color. For 5 inch pancakes it can take around 8-9 minutes; for 10-inch pancakes it might take about 20 minutes. If you underbake the pancakes, they will shrink up a lot when you remove them out of the oven. Subtle shrinkage is ok, though.
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