When I do decide to make breakfast it has to be quick and effortless. Yogurt and berries or coffee and granola. Something that requires little more than a pour here and a stir there. If I make something from scratch chances are it was a baked good that I prepared ahead of time and kept in the freezer, requiring nothing more than putting said item on a baking sheet and popping it in the oven. These Dutch Baby Pancakes take a little more effort than that, but even I don't mind the five minutes of prep these require. They're a fantastic weekday morning breakfast option that leaves you infinitely more satisfied than a bowl of cold cereal.
All you need to do is simply melt a little butter in a cast iron skillet while you blend up a few ingredients. Once your butter is melted and your pan is hot, you pour in the batter and pop the pan in the oven for 20 minutes while you make yourself a cup of coffee, do your hair, get a few extra minutes of sleep... whatever.
via Cooking Classy and Chef in Training
3 large eggs
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
2 tablespoons butter
optional, for serving:
Preheat oven to 400 degrees.
In a blender, combine eggs, flour, sugar, salt, milk, and vanilla. Process until smooth.
Place the butter in a large cast iron skillet or pie dish and place in the oven to allow butter to melt completely and for the pan to get hot (about five minutes). Working quickly, remove the pan from the oven and slightly tilt and swirl to evenly distribute the melted butter across the bottom (but not the edges) of the pan. Pour the batter into the hot skillet and return to the oven. Bake for 20 minutes until puffed and golden.
Remove from the oven and cut into 4-6 pieces and serve warm with maple syrup, powdered sugar, fresh berries, and whipped cream (or whatever you heart desires).