I realized this morning that I've never shared this delightful breakfast dish with you- shame on me! A few months ago, I got tired of the standard Cheerios-and-milk shtick and set out in search of breakfast items that could either be A) cooked ahead of time or B) thrown together so quickly that it doesn't disrupt my morning routine. Baked pancakes, aka Dutch babies, actually fit both of those requirements!
Subtly sweet, the dish is substantial enough to last you all morning. I like to enjoy a slice with fresh fruit and a drizzle of maple syrup.
Adapted from Allrecipes
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup milk
1-2 tbsp butter, for greasing the pan
Confectioners' sugar, syrup, and/or fresh fruit for topping
1. In a medium bowl, whisk eggs until very light. Add salt, flour and milk; whisk well.
2. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet.
3. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more, or until set.
4. Garnish as desired. Slice and serve immediately.