Dutch Baby

….I made a Dutch Baby for brunch!! Depending on what you put on a Dutch Baby pancake, you can easily create a different feeling each time for a simple weekend brunch. Since I had sweet mangoes, I paired them with slightly bitter watercress, grilled a few leftover zucchini slices, and added a piece of Brie cheese for some protein. Finally, I added some basil pesto, and it turned out to be a perfect, stylish brunch. I didn’t have a small pan, so I tried baking it in a small pot. I put in too much batter, so the bottom turned out a bit thick, which was a bit disappointing, but it was still a great meal.

The pancake, which puffs up beautifully just like the name “Dutch Baby,” unfortunately deflates all too quickly, leaving you wishing it had lasted longer.

Servings: 3

Time: 40 minutes

Ingredients:

1. 4 eggs
2. 200 ml milk
3. 1 tbsp sugar
4. 2 drops vanilla bean extract
5. pinch of nutmeg
6. 2/3 tsp sea salt
7. 3/4 cup cake flour
8. 1 tbsp avocado oil
9. 1 tbsp butter
10. some watercress
11. 1/4 mango, diced
12. 4–6 sliced zucchinis
13. 2–3 slices of watermelon radish
14. some brie cheese
15. some pesto sauce

Cooking Instructions:

1. Mix the egg, milk, sugar, vanilla bean extract, nutmeg, sea salt, and cake flour in a bowl until well combined.

2. Pour the batter into a container and store it in a refrigerator for cooling( when the batter is cold, the puff comes up well).

3. Preheat the oven to 400F. Heat a skillet with medium heat and add the avocado oil and butter into the skillet until hot.

4. Pour the cold batter into the skillet and cook in the preheated oven for about 20 minutes.

5. Take out the skillet on a counter to set aside for 5 minutes. Turn off the oven.

6. After 5 minutes, remove the pancake from the pan and place it onto a serving plate.

7. Place the mango, lightly grilled zucchini, sliced watermelon radish, Brie cheese, watercress, and pesto sauce on top of the pancake.

8. Serve it.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C_awq3fv7ss/