Brown Butter & Vanilla Bean Dutch Puff
This dutch puff pancake (also known as a “dutch baby”) has a soft and airy inside with crisp and buttery edges. It’s an extremely versatile dish and can be eaten for any meal of the day.
For the Dutch Puff
- ½ cup milk
- ½ cup flour
- 2 eggs
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 2 tbsp butter
Make the Dutch Puff
Place a 10” cast iron skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.
In a small bowl, whisk together the eggs, milk, and vanilla bean paste until combined.
Add the salt and flour slowly, whisking continually. This will ensure you don't get any lumps in the batter.
Add the butter to the skillet and place it back in the oven for exactly 30 seconds-- this will help the butter brown but not burn. Swirl it around in the pan to coat the bottom of the skillet.
Pour the batter into the skillet and place the skillet back into the oven. Similar to a souffle, don’t open the oven door while baking or your dutch baby may not rise properly!
Bake for 15 minutes, or until the sides are puffed and golden brown.
Calories: 162kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 401mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 419IU | Calcium: 47mg | Iron: 1mg