Friday, September 30, 2016

Dutch Baby Pancake (Cravings by Chrissy Tiegen)

Ingredients:
1 cup flour
4 large eggs
1 cup whole milk (room temp)
1/2 tsp kosher salt
4 tbsp. Butter (melted)
Powdered Sugar

Directions:
  1. Preheat oven to 475F
  2. In a blender, combine flour, eggs, milk, salt and 2 tbsp. of the butter
  3. In a 10 inch cast-iron skillet, heat the remaining 2 tbsp. of butter and melt over high heat until foamy
  4. Add batter and immediately put skillet in the oven
  5. Bake until outside of pancake is puffed and a deep golden color ~17 to 18 minutes.

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