Dutch baby pancake

Some time in early February, M and I allocate a Sunday brunch to making Dutch baby pancake topped with berries and greek yoghurt. It feels like a tiny celebration that spring is coming close. Or at least we survived January. I know that we still have a few months of winter left before we can really enjoy some spring weather. But I feel like one milestone has been reached.

Here’s how you make it:

• 3 eggs

• 1½ dl flour

• 1 tablespoon powdered sugar

• ½ tsp vanilla sugar

• ½ tsp Salt

• 2dl milk

• 3 tablespoons butter

1. Place a cast iron pan in the oven and heat to 200°C.

2. Crack the eggs into a bowl. Mix them until they’re white and fluffy with a hand mixer.

3. Mix flour, sugar, vanilla sugar and salt in a bowl. Add the flour mixture and milk to the mixing bowl and continue to mix to a smooth batter.

4. Remove the cast iron pan from the oven (be careful not to burn yourself) and add butter. When the butter has melted, pour in the batter and return the pan to the oven. Cook approx. 20 min.

5. Serve Dutch baby pancakes with yogurt, berries and some maple syrup.