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Our Current Favorite Breakfast✨

Dutch Baby Pancakes


Preheat oven to 475* and tell Alexa to turn on some music, npr or your audiobook of choice. 😊✨


Melt a few tablespoons of butter or ghee in an extra large cast iron skillet (ours is 13/14 inches) in the oven while it warms. 4-5 minutes is all it should take.


6 eggs (chicken or duck)

1c milk

1c ap flour

4Tbl melted, cooled butter

1/2tsp nutmeg

1/4tsp salt

Combine the above ingredients in a blender, on the lowest setting, in this order

until smooth and shiny. ✨


Remove your skillet from the oven and pour blended mixture into your warm skillet. Return your skillet to oven and bake for 15-20 minutes until golden brown on top and puffy! Snap a pic to share and then get ready to add your toppings!


The pancake will fall flat as it cools but the flavor remains the same.


Top with your favorite fruit compote or syrup and powdered sugar or all of the above. We used our last batch of blackberries we had stored in the freezer from our harvest in July. Or try a savory option! We loved it with barbecue chicken, cheese, fresh cilantro, salsa, and sour cream! Mmmm 😋 ✨



This Pancake has become a favorite here at the cabin on these slow, cold winter mornings. It can be dressed in many different ways to satisfy most tastes. Plus, it comes together so quickly and is so satisfying, it’s hard not to make it some mornings.


What other toppings are you trying?

Oh! If it’s safe to, leave the oven propped open after you remove the pancake to warm up the kitchen.❤️✨Raychel





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