Dutch Baby (Puff Pancake)

A wonderfully fun breakfast dish–great for a lazy Saturday or Sunday. Serve with fresh berries, a little fresh lemon, powdered sugar and maple syrup.

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes

Ingredients

• 3 large eggs room temperature

• 3/4 cups flour room temperature ( I keep my flour in the freezer so it doesn't go rancid - for this recipe it's important for the flour to not be cold)

• 3/4 cup milk of choice (dairy, soy, etc)

• dash sea salt

• 3 Tbsp butter

• Toppings of choice -

  • Fresh berries in season with a little lemon juice and a sprinkle of powder sugar or drizzle of maple syrup

  • In cooler months try pan fried apples, pears and berry compotes

Instructions

Place a large (10 inch) skillet in the oven and heat oven to 475. You want to the skillet to be hot when you pour in the batter. With this recipe it's important to work quickly to mix in as much air as possible so have all your ingredients ready to go. In a bowl, beat eggs, flour and milk trying to add in as much air as possible--the more air, the fluffier the pancake. When the skillet is hot, add in the butter and allow it to melt. Pour batter into the skillet and return it immediately to the oven. Bake 12-15 minutes or until the pancake is puffed and golden. Serve with your favorite topping.

Recipe Notes

Food energetics: This is a very sweet dish, so in gentle measure it can nourish the Earth element. The sour flavor of berries and lemon help stimulate digestion.

Primary season: Earth