Dutch Baby Pancakes

Today, I made pancakes.

I made pancakes for other people.

I made them, not for me, because I agreed to do a health & fitness challenge at work.  I've given up all the foods that make me happy.  And I'm trying to exercise more, which also doesn't sound that great to me.

I hate dieting.  I like exercising when it's not in conjunction with dieting.

I hate dieting.

So, here I am, enjoying a nice plate of almonds, a nice SMALL plate, and getting myself prepared to bend in unnatural ways for an hour-long yoga session, and I'm writing about how I fed my family (and even my dog) Dutch Baby pancakes because I can't have any.

I love the fluffy texture of the pancakes mixed with the crunchy browned edges.  The sweet and tart topping accentuate this lovely pancake...

Not that I would know, currently.  But from what I remember, this is a delicious and decadent breakfast that takes very little time and energy, but looks like something straight out of a restaurant!

Go make this and enjoy this for people, like me, who can't!












Dutch Baby Pancakes

1/4 cup butter, melted
3 eggs
3/4 cup all-purpose flour
3/4 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/2 tsp salt

Confectioner's sugar and fruit for garnish



Preheat oven 425F.

Place melted butter in a medium-size skillet.  I usually warm the skillet and butter in the oven while it's preheating.  I take it out when it gets to about 250F.

Combine the eggs, flour, milk, sugar, vanilla and salt in a stand mixer and mix on medium speed until mixture is smooth.

Pour batter into skillet and bake 20 minutes, or until edges are browned.

Garnish pancakes with powdered sugar and fruit.