Cinnamon Dutch Baby
Cast Iron Desserts 2016, p. 35
4 tablespoons unsalted butter, melted and divided
3 large eggs, at room temperature
1 large egg white, at room temperature
2/3 cup whole milk, at room temperature
¼ cup plus 2 tablespoons sugar, divided
¾ cup all-purpose flour
2 teaspoons ground cinnamon, divided
½ teaspoon vanilla extract
¼ teaspoon salt
Preheat oven to 400F. Place a 12-inch cast-iron skillet in oven while it preheats.
In the container of a blender, combine 2 tablespoons melted butter, eggs, egg white, milk, 2 tablespoons sugar, flour, ½ teaspoon cinnamon, vanilla, and salt. Blend on high speed until batter is smooth and frothy, approximately 30 seconds.
|I'm not sure the NutriBullet people would be pleased that I'm using their health-food device to make a pancake.|
Carefully remove skillet from oven; add remaining 2 tablespoons melted butter. Using a pastry brush, spread butter around skillet to coat sides. Pour batter into skillet.
Bake until puffed, approximately 20 minutes. (Do not open oven during baking.)
In a small bowl, stir together remaining ¼ cup sugar and 1 ½ teaspoons cinnamon. Sprinkle over hot Dutch baby.
|See? It deflates into something much more manageable once it's out of the oven.|
Serve immediately from skillet.
|A sweet treat that's as fun to make as it is to eat!|
My Rating: 4/5 "With all the cinnamon and sugar it has a similar flavor to an elephant ear from the fair. But because it's baked instead of fried it compliments that flavor with a nice cake-y texture that's nice and substantial. Plus it puts on a show while it's baking!"