I’ve got serious Jazz Hands-itis today, you guys! Because today, I’ve written a guest post for one of my all-time favorite blogs in all the land, A Cup of Jo. I am so honored and thrilled to be sharing a recipe on Joanna’s site for what I consider to be the best Dutch baby pancake I’ve ever had — especially so she can spend extra time with her newly expanded family.
If you’ve never had a Dutch baby pancake before, here’s the basic rundown: It’s a puffy and light pancake that you bake in the oven in a cast-iron skillet. Then, because I can’t leave well enough alone, I suggest you top it with something fruity and delicious, like fresh pears roasted with vanilla beans. Oh, and the browned butter addition also is the business. I don’t even suggest that — it’s required. And just like that, you’ve got a browned butter Dutch baby with roasted vanilla pears. Cue the jazz hands.
So now that I’ve hopefully got your tumbly all a-rumbly for this breakfast treat, head over to A Cup of Jo for the full post and recipe.
Happy Wednesday, y’all!
The pancake is similar to Yorkshire pudding or popovers. A thin batter of eggs, milk and flour are poured in to a pan with hot melted butter. Baked in a hot oven for 20-25 minutes and magic happens. Sometimes they are cooked with sauteed apples or flavored with vanilla and cinnamon. I like mine plain with cooked fruit and warm maple syrup. I had some poached pears – it was delish!