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.)

SWOLE

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!"