Summer Dutch Baby Pancake

I’ll never forget Coachella 2018 for many reasons. The main being BEYONCE´. The second being the restaurant I randomly stumbled upon in Palm Springs. One of my favorite things to do when visiting a new place is to find a random hole in the wall restaurant and try something new. This particular day I escaped from the group and happened upon Elmer’s Restaurant. To my surprise Elmer’s was actually a pretty popular breakfast spot known for their German Pancakes, or Dutch Baby Pancakes since 1960.

If you’ve never had or heard of a Dutch Baby Pancake, it’s pretty much a hybrid between a pancake, crepe and a popover that all comes together in a hot buttery skillet. They’re so simple and fun to make and I love how they puff up on the sides! Ya’ll know I also love anything that you can personalize, so these are the perfect dish to tailor to whatever you have on hand! I love the classic, lemon, powdered sugar and butter version, but since summer is in full swing, I decided to add in some fresh sweet nectarines, strawberries and blueberries.

Have fun with this sweet treat that’ll replace your normal pancake Sunday and delight even the biggest pancake haters.

Ingredients

• 2 eggs

• 1/2 cup of whole milk

• 1/2 cup of sifted flour

• Pinch of Nutmeg

• Pinch of salt

• 1 tablespoon of Vanilla

• 1/4 cup of sugar

• 1/2 teaspoon of lemon zest

• 2 tablespoons of butter

• Confectioners sugar

Directions

Step 1

Place 10 inch cast iron skillet in oven and preheat oven to 475 degrees.

Step 2

In a medium bowl, whisk eggs until light and blended. Add in milk and stir. Gradually whisk in sifted flour then add nutmeg, flour, sugar, lemon zest, salt and vanilla until combined well.

Step 3

Remove skillet from oven and reduce oven heat to 425 degrees. Melt butter in hot skillet and make sure the inside of the skillet is fully coated with butter. Pour batter in skillet. Add toppings of you choice (sliced strawberries, peaches, nectarines, etc) into batter.

Step 4

Bake until batter is puffed and light to golden brown, about 15-20 minutes. Remove and sprinkle with powdered sugar. Cut into wedges and serve with fresh berries, melted butter and lemon juice.