Let's Have Brunch - Vanilla Dutch Baby

We all get bored with the usual options for breakfast on the weekends, so I am always searching for something new. From the recipe files Food Network Magazine and Melissa d'Arabian, this vanilla Dutch baby is very easy, and quick, to put together for your family or guests. It has great flavor as prepared, but you could also leave the Confectioner's sugar off and use fruit with whipped cream, maple syrup, or your own favorites.

Vanilla Dutch Baby

3 tablespoons butter

3 eggs

3/4 cup all-purpose flour

3/4 cup milk, heated 20 to 30 seconds in the microwave

1 tablespoon sugar

2 teaspoons pure vanilla extract

pinch of salt

Confectioner's sugar for dusting

Preheat oven to 400 degrees F.

1. Put butter in a large ovenproof, nonstick sauté pan and place in oven.

2. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove lumps, about 30 seconds.)

3. Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

4. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the stem to escape without condensing along the bottom and rendering the pancake soggy. Dust with Confectioner's sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

Bon Appetit!