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The Dutch Baby, based on a German dish and born in Seattle. This dish makes a great brunch anytime of year but especially now that the weather is cooling off. Recipe: Dutch Baby Pancake One reason I love this recipe is that its proportions make it super easy to scale up or down depending on your needs. --- For the Batter ½ cup all-purpose flour 2 Tbsp sugar Pinch of kosher salt 2 Tbsp melted butter 2 eggs, at room temperature and lightly beaten ½ cup whole milk, at room temperature ½ tsp vanilla extract For the Skillet 1 Tbsp butter For Serving 2 Tbsp powdered sugar (for dusting) Build 1. Preheat your oven — and a 10-inch cast iron skillet — to 425°F. 2. In a large mixing bowl, whisk together the flour, sugar, and salt. 3. Add the melted butter, eggs, milk, and vanilla, then whisk thoroughly until smooth and well combined. 4. Once the oven and skillet are preheated, carefully remove the skillet and add 1 Tbsp of butter, swirling to coat the surface as it melts. 5. Pour the batter directly into the hot skillet. 6. Return to the oven and bake for 10–15 minutes. Start checking at the 10-minute mark, but peek through the window only — opening the door can cause it to deflate. It’s done when the edges are golden brown and the center is puffed and lightly browned. 7. Remove from the oven and immediately dust with powdered sugar. 8. Serve as-is, or top with jam, syrup, fresh lemon, mixed berries — whatever your heart desires. #castiron #quickrecipes #brunchideas #History #TikTokLearningCampaign

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