THE COMEBACK: DOUBLE DUTCH BABY

It’s been a while, so when suddenly dutch babies were everywhere (even Bob’s Burgers…my fave.) I figured I had to make one. The ingredients are all pretty standard, it’s the way you cook it that makes it good!

The most nerve-racking thing about the whole process is that you can’t open the oven to check if it is done you just have to wait and see. We made a banana version and it was unreal, but you could leave them out, or add in whatever fruit you like.

Otherwise it’s SUPER easy.  I predict a brunch in your future.

INGREDIENTS:

  • 1/2 cup of flower
  • 1/2 cup of milk (2% is good)
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 large eggs
  • 1 large or two medium bananas
  • 2 tbsp butter

INSTRUCTIONS:

  1. Combine the flour, milk, eggs, sugar, salt and vanilla in your food processor until smooth, scrape down the sides and blend once more.  Let your batter set for a bit
  2. Set your oven to 425 degrees and get your skillet in the oven to start warming it up (10 minutes or more)
  3. Chop your bananas and set aside
  4. This is the quickest step so pay attention! When you’re skillet is hot, and I mean, pretty hot add in butter (it should melt very quickly – this is the one mistake that we made, the butter wasn’t as hot as it should have been and the pancake didn’t rise as much) , add bananas into the butter, placing them evenly across the dish, add in batter and put it in the oven
  5. Wait 15 minutes (do NOT open the oven!) Your dutch baby should be golden brown with crispy sides, if it is remove it from the oven, if not add it for another 2 minutes.
  6. Dust with icing sugar and serve with nutella

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