Spring always brings with it a feeling of rejuvenation. New air, after the rains. New flowers budding, bushes trimmed, trees clipped. All is ready for the arrival of new life. The sky is still a little hazy, sleepily waking up and stretching out of winter's hug, but the sun peeks out and warms the air. It's a wonderful time. Here where we live the air is quick to turn hot and dry after spring is settled, so I relish this time, the month of March and April.
This is the time when I want to start cooking lighter meals, using bright flavors. This Dutch Baby Pancake is so light, so airy. It was the perfect breakfast with my cup of tea. Enjoy.
Dutch Baby Pancake
1/2 cup butter (1 stick)
1 1/3 cup all-purpose flour
2 cups milk
4 tablespoons sugar
1 1/2 teaspoons vanilla extract
Fresh fruit for serving
1. Place the butter into a heavy bottom baking dish (a 9 x 13 in. baking dish will work; I used a 14 inch cast iron pan). Set the baking dish into the oven and set to preheat to 400 degrees F.
2. In a blender, combine the flour, eggs, milk, sugar and vanilla until well combined. As soon as the butter has completely melted (don't let the butter start to brown), add the batter to the dish, and bake for 20-30 minutes. The time will depend on your oven. The pancake should puff up and the edges browned.
3. Immediately squeeze fresh lemon juice over the pancake and sprinkle with powdered sugar. Top with fresh fruit, if desired. Enjoy.
Recipe inspired by Girl, Inspired
All content is my own unless otherwise stated