So one of the coolest things happened to me this weekend. I did my first Instagram live with @Castiron_Kyle. He specializes in restoring vintage (Pre-1950) cast iron pans, cookware, and other metal items for people. If you read my blog post about homemade sausages (you should, it was a good time), you know I used two vintage baking pans to make my sausages come to life. So we chatted and decided to collab and do a Live with the goal of making baking in cast iron more accessible. And even though I’m biased, I think we crushed it. I made a dutch baby (AKA German Pancake) and we chatted about cooking, pans, final meals, and what we like best about cast iron. That video can be found on Kyle’s IG (linked above) and if you want to make the dutch baby pancake, the recipe is below!
Dutch Baby Pancake
Ingredients
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of cinnamon
4 tablespoons unsalted butter
Syrup, preserves, confectioners’ sugar or cinnamon sugar
Instructions
Put a 10-in cast iron in the oven, middle rack with nothing above it. Preheat oven to 425 degrees.
Combine the 3 eggs, 1/2 c flour, 1/2 c milk, 1 tbsp sugar, and pinch cinnamon in a blender jar and blend until smooth. The batter may also be mixed by hand or a blender.
Once the oven has preheated and the batter is done, add the 4 tbsp butter to the cast iron skillet. You can either leave it in the oven or pull the pan out and keep it over medium-high heat on the stove. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return the pan to the oven and bake for 20 minutes, or until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer if needed.
Remove pancake from oven, let sit for 5 minutes, and then transfer the pancake to a cutting board or dinner plate and top however you want!
Happy Eating!
Kelly!
