Vanilla Bean Dutch Baby

Smelled and tasted heavenly.

The batter came together quickly with an immersion blender and was flavoured with both vanilla extract and vanilla bean paste. It was lighter than some recipes for this type of pancake calling for low-fat milk, extra egg white and only 1 tbsp butter.

As this was my first foray into the world of cast iron cookery - I was breaking in a new pan with this recipe - and I was using a pan that was larger than required, I hovered while the pancake baked. It took 10 minutes less time and was a little oddly shaped but it did puff up and had a lovely crisp exterior and moist interior. Next time, though, I’ll scale the recipe up so there’s enough batter for a 12” pan.

I actually made this twice: the first time I used the amount of salt listed in the recipe resulting in a barely edible pancake; the second time, I used only ¼ tsp and it was perfect.

My version deserves 5 stars, the book version deserves 1. I think the salt quantity is a typo……waiting to hear publisher’s or author’s thoughts on this.

Edited to add: The author has confirmed the erratum......it should be only 1/4 tsp salt.