Dutch Baby (or Dutch Pancake)

A Dutch Baby is a big, fluffy pancake with elements of a crepe and popover thrown in for good measure. It's very easy to make, doesn't take much time, and since it isn't a fancy-looking dish, even if you mess it up a little no one will notice because it will still taste great!

The ingredients are very basic items you probably already have in your cupboard and fridge:

• 3 tablespoons of butter
• 3 eggs
• 3/4 cup of flour
• 1/2 cup of milk
• 1 tablespoon of sugar
• 1/4 teaspoon of salt
• 1 1/2 teaspoon of vanilla
• pinch of cinnamon
• 2 mixing bowls
• 1 oven-safe (preferably cast-iron) pan

While you are getting your ingredients together, preheat your oven to 425 degrees and put your oven-safe (preferably cast iron) skillet into it.

Gather your dry ingredients (flour, sugar, salt and cinnamon) and add them to a medium-sized mixing bowl. Mix them together with a fork or a whisk until they are combined.

In a separate bowl, combine your wet ingredients (eggs, milk and vanilla) and mix thoroughly.

As the title implies, pour your wet ingredients into the bowl with your dry ingredients and mix gently until you have a well-incorporated batter. It's ok for it to be a little lumpy.

This step is optional...really only applies if you have a crazy Plott hound who likes to steal your stuff if you aren't paying attention to her like you should be.

By now your oven should be preheated to 425 degrees, so CAREFULLY remove your hot pan from the oven (or slide your rack out a bit so you can access the pan) and add your butter to it. Spread the butter around as it's melting so the entire bottom of the pan is coated.

Pour your batter into the pan and return to oven for about 20 minutes (or until a nice golden brown).Remove pan from oven carefully.

Plate up your dutch baby and add some syrup, powdered sugar, fresh berries, cinnamon and sugar or whatever your favorite way to enjoy a pancake is.

This recipe is great for breakfast, brunch, lunch, dinner or late night snack (or all the above)! Enjoy!