Tried, tested and truly easy to make and delicious!

I used my Pioneer Woman skillet.

Preheated to temp with bottom coated with sunflower oil.

Very good!

I say yes please Sarah!!
Get in my tummy now!!

Grandma
xx

It’s not like bread, it’s not like banana bread, it’s taste is unique and delicious! It’s very worth making. Is that good grammar?

Preheat griddle on gas stove 2.5 for 10 minutes. When the batter is ready, turn stove off, open the griddle and spray each side with baking pam spray, put back on heat, turn up to gas stove 3.

Ladle one scoop in the middle of the griddle, close lid, set your timer for one minute.

NOTE**** Less is more, don’t over fill this, or you’re going to have a big mess and a big clean up and you won’t want to make waffles again!! The picture below is all the batter you need to put in.

Turn, set timer for one minute.

I halved this recipe: It made 4 waffles.

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

Mix dry ingredients, make well, add wet ingredients slowly to the middle and mix dry into the wet, whisk to get lumps out if there are any.

. 

This is a huge hit at our house!

Never had one? It’s like a cross between a huge pancake and, well… Yorkshire Pudding. (No not really)

Tips:

Ingredients should be room temperature.

Take all of your frustrations out on the Dutch Baby batter. Beat it till you can’t beat it anymore. Pour it into a HOT pan that’s been preheating in your oven.

Can you put it in a blender? Yes! But the old-fashioned way is way more fun!

Beat the ingredients one at a time with a whisk starting with the eggs.

Heat your 10″ Cast Iron frying pan in the oven with 2-3 tablespoons of butter. Make sure to take it out when the butter has melted and get the butter around the edges of your pan, right up to the top without spilling over and burning yourself.

****Don’t let your butter burn****

If the pan is hot before your batter is ready, take it out of the oven. This is a good time to skim the foam off the top of the butter. You don’t have to, but it makes clarified butter when you do this and makes you feel like a pro!

If your butter does burn, it will turn brown. Take the pan out of the oven, wipe out the butter with a paper towel on the end of some tongs, make sure there is no more brown butter in there and put new butter in. Back in the over it goes to get that pan hot again.

Pour the batter into the piping hot pan. It’s liquid so be careful getting it back into the oven. Hold the skillet by both ends.

Turn the oven light on and sit on the floor so you can watch it rise! Seriously, the whole family can watch! It’s not in there for long, and you will think it’s going to rise right out of the pan. Enjoy the show because as soon as you take it out, it’s going to fall! Smother it with all the goodies, maple syrup, a dusting of icing sugar and yes, a bit of lemon juice.

Get creative, use real fruit or jam, ice cream, crumbled bacon, or like me… just eat it! It’s yummy!

See Original Dutch Baby Recipe here.

Notes from others:

What not to do…

Whoops, added blueberries to melted butter, then added batter. Blueberries swam to the edge of the pan, and as it started to rise, blueberries started jumping overboard onto the floor of the oven. All of those sad little-burnt blueberries – I’m sure I will remember them for months. Every time I turn the over on.

What to do…

I find that if I whisk by hand all ingredients except the milk, until smooth, and then whisk while slowly adding the milk, I get a lot more poof in the pan. This is an old trick I learned for making puffier English Yorkshire Pudding

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon light brown sugar
1 1/2 cups milk (I added a bit more)
1 egg
3 tablespoons butter, melted and cooled a bit
1 teaspoon vanilla
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter and vanilla; mix until smooth.
Pre heat a lightly oiled (vegetable oil) cast iron griddle or cast iron frying pan. I cooked them at just about 3 for heat. I added more oil in-between new pancakes with paper towel . Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. I use an ice cream scooper. Flip when edges are cooking and there are bubble on top.

Slice bread 1/2″ thick using white sandwich bread. Cut each slice in half.

For the batter:

2 eggs
4 TBSP white sugar
Pinch of Cinnamon
Drop of vanilla
Touch of salt

Mix together with hand mixer (I used a whisk)

Then…
Beat in one cup whole milk (or cream.. depending on how bad you want to be I used 10% cream.)

I soaked them maybe a bit too long. They were really soft when I put them in the pan, so I cooked them slower then the second batch. You get a really nice soft custard-like center using more soaking time like this I found.

Preheat frying pan and cook at just under 3. Oil the heated pan and add a tablespoon or two of butter. My heat was not right to number 3, so it was a pretty slow cook. I let it get a good brown on it, then flipped. Turn over a few times to get a nice crust on it. Just before taking them out sprinkle with white sugar, flip, sprinkle with more white sugar, flip again. Fantastic with nothing on it, or as Greg likes his… drowning in maple syrup!!

Preheat griddle (I had mine set just under 3 on a gas burner.) I put a thin coat of crisco vegetable oil once it was heated, then added a tiny bit of butter. I used a measuring cup to add the batter. I didn’t turn the griddle to even the batter out, I just tried to pour it in a thin circle. After about a minute they were ready to turn. Not long on the other side, roll and repeat adding a bit of butter each time before you pour the batter. Next time I’ll try filling them with whipped cream and fruit. Today they were great with raspberry jam and maple syrup!

I’ve tried a lot of recipes for corn bread, this one is sweet and beats the others hands down.

It’s not sweet as in desert sweet, it’s just right. Great with some butter. Warm up and serve with eggs. Eat it at midnight for a snack. The very best thing about cornbread is it’s good for your cast iron. Every time you make it, you’re adding a layer of seasoning to your pan. I use bacon grease in my pan. Get it smoking hot, add your batter and whoa! You’re gonna love it!

Next time you’re here… everyone can make their own breakfast. Seven bites of delicious at a time. They form a very convenient hole in the centre which will be great for injecting warm jam or jelly or whipped cream. We had ours with icing sugar and maple syrup!

Cooking bacon in cast iron is good for it. Who am I to argue??

TIPS for making pancakes in cast iron:

Preheat your pan and add a light coat of oil. Pam Original cooking spray or crisco oil. Not too much. We aren’t deep frying pancakes here, just cooking them.

My heat was too high. It should be between 3-4

I added too many pancakes to the pan. When I went to flip them I had no room and some landed on the one beside them. Messy and unattractive for both pancakes involved.

I added more batter to the pan than the recipe said to add, I always think more is better. It’s not! If it says a 1/4 cup of batter, don’t use 1/2 cup of batter. It will alter the cooking time and these pancakes are thick!

When you see bubbles forming on the top, it’s time to flip!

Smoother them with butter, load up on the maple syrup (Thank you Amy… we’re almost out, please come back with more.) and ENJOY!

A touch of vanilla and the addition of melted butter are the secret ingredients in these decadent, fluffy pancakes.
Credits: Canadian Living Magazine: March 2013

If this is too much work, go to Costco and buy their mix.. they are GREAT!

These biscuits have a golden brown, flaky bottom crust as well as a flaky top crust… every time!

Get the butter… eat em up!

Tips for making biscuits:

Don’t handle them too much.

When you cut the butter in, you want to see it (the butter) still after you’re done. Use your fingers to mix with the flour to get the chunks a bit smaller. Once you add the buttermilk (I recommend you use the real stuff, not a substitute mix of vinegar and milk. I think it’s worth it for the creamy texture buttermilk has.)

When you cut the circles out, press down once.

****Do not twist the cutter after you cut the circle****

When you do that, you are sealing off the edges and it won’t be as flaky or rise as high.

When you arrange these biscuits in the pan put them close together so they touch each other. That traps the steam and helps them rise.

I have used Crisco Oil and Butter on the bottom of a 10″ Cast Iron pan (or griddle.. actually like using the 10″ griddle better). Same result for both. Crusty and golden brown. Seems there is so much butter in there already, you might as well use butter on the pan.

I DO preheat the pan. (But you don’t have to, but you won’t have as crusty of a bottom if you don’t preheat.)
Be careful taking the preheated pan out of the oven. You’ll need more than a normal oven mitt. Extremely hot handle.

See Baxter’s Buttermilk Biscuits.

No Buttermilk?

https://www.momontimeout.com/perfect-biscuits-every-time-recipe/

Yes, this is Before Noon food… or After Noon Food… or a late night snack! Anytime you want. Simple to make and very satisfying!

Typically, you’ll find everything you need in your fridge already!

It’s way easier!

I opt for the easier way if there is one, almost every time.

This is simple and fast, and everything tastes better in Cast Iron. Put whatever you have on hand in it. Green Peppers, Ham, Bacon, Mushrooms, Onions (Sorry I mentioned them Shannyn, you can leave those out.)