Ah, the Velvet Cloud Dutch Baby. Let me set the scene: you wake up, the birds are singing, the sun is shining, and you think to yourself, “How can I make my morning even more obnoxiously perfect?” Enter the Dutch Baby – not an actual baby, mind you because that would be a very different and much more alarming kind of morning.
So, you decide to blend up this concoction because, let’s face it, anything that can be made in a blender automatically earns extra points for laziness… I mean, efficiency. You toss in eggs, milk, flour, and a little sugar as if you’re an alchemist turning basic elements into brunch gold. The blender whirs, and you feel a bit like a mad scientist – if mad scientists were really into brunch and had a less impressive lab coat.
Then comes the skillet, hotter than your morning coffee, which you probably forgot about because you’re making a Dutch Baby here, priorities! You throw in butter, and it sizzles like applause from tiny, greasy angels. In goes the batter, and into the oven it goes, and you wait. Oh, the anticipation!
As it bakes, it puffs up in the most ridiculously dramatic fashion. Honestly, if this Dutch Baby were a person, it’d be that over-the-top friend who enters a room and demands attention. “Look at me,” it shouts from the oven, “I am the fluffiest, most golden thing in existence!” And you can’t help but stare because, well, it’s kind of right.
Then comes the moment of truth. You take it out, and it’s so beautifully puffed, that you half expect a standing ovation from your kitchen appliances. You dust it with powdered sugar as if you’re a fancy chef who knows what they’re doing, when in reality, you’re just trying to cover up any imperfections because, let’s be real, we’re not all Ina Garten.
Now, the best part: is the toppings. This is where you can let your inner child go wild. Maple syrup? Sure. Berries? Absolutely. Whipped cream? You’re darn right. You pile them on like you’re building the most epic food mountain ever. Because if you’re going to have breakfast, have BREAKFAST.
You sit down, take a bite, and it’s… actually amazing. It’s like eating a cloud, if clouds were delicious and didn’t require you to scale a beanstalk. You chew thoughtfully, pondering over the complexities of life, like why does this Dutch Baby taste so good and why haven’t I made this before?
In the end, you realize the Velvet Cloud Dutch Baby isn’t just a meal; it’s an experience. A fluffy, slightly ridiculous, but absolutely glorious experience. And as you finish your last bite, you can’t help but think, “Take that, regular pancakes!”
So, here’s to the Velvet Cloud Dutch Baby: the diva of brunch, the showstopper of breakfast tables, and the reason you’ll probably never look at your blender the same way again. Cheers! 🥂🥞
Dutch Baby
Equipment
- Blender or Food Processor
- 10-inch cast iron pan
- Oven mitts
Ingredients
- 3 large eggs room temperature
- 2/3 cup whole milk room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter
- Powdered sugar for dusting
- Optional toppings: maple syrup lemon wedges, fresh berries, or whipped cream
Instructions
- Preheat your oven to 425°F (220°C). Place the cast iron skillet inside to heat up as the oven preheats.
- In the blender, combine eggs, milk, flour, salt, vanilla extract, and granulated sugar. Blend on medium speed for about 1 minute until the batter is smooth and frothy.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter to the skillet, swirling to coat the bottom and sides.
- Pour the blended batter into the skillet and return it to the oven.
Bake for 10 -15 minutes, or until the Dutch Baby is puffed and golden brown. ( every oven is different keep an eye on it)
- Remove from the oven and let it cool for a few minutes. The pancake will deflate slightly.
- Dust with powdered sugar and serve immediately with your choice of toppings.
- Delight in the exquisite texture and flavor of your Velvet Cloud Dutch Baby!
Notes
- Using a Blender or Food Processor not only simplifies the process but also incorporates air into the batter, resulting in a lighter, fluffier pancake.
- For best results, ensure all ingredients are at room temperature.
- Experiment with different toppings to add a personal touch to this versatile dish.
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