on Jul 15, 2014, Updated Sep 10, 2021 7 Comments I love pancakes. I generally turn to my buttermilk pancake recipe since I know they’ll always turn out great and everyone loves them. But then, every once in a while when I’m craving pancakes yet don’t want to stand over the stove, these come in to play. So simple to prepare, I just toss my butter into a skillet in the oven as it preheats as I mix up the pancake batter. For this, I’ve learned that my blender makes quick work of getting the pancake batter just right without much effort. I add all of the ingredients and blend for just a few seconds to get a consistent batter. Then, I pour the batter into the melted butter in the heated skillet and bake until the edges turn golden brown and puffed. Once the Dutch Baby comes out of the oven, you have to move quickly as it deflates rapidly. I generally have my toppings ready to go on it and everyone seated at the table with forks in hand before I even open the oven door to remove it! Ha! For this Dutch Baby, I topped it with blackberry syrup and whipped cream. In the fall, I love to pile on the fried apples, but seriously, just a dusting of powdered sugar is glorious! Here’s my Dutch Baby recipe. I hope you love it as much as we do! Enjoy!Robyn xo
