Dutch Baby Pancake with Grass-Fed Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

Ingredients

Dutch Baby Pancake

• 4 Eggs, at room temperature
• ½ tsp. Vanilla Extract
• ¾ C. Bread Flour
• ½ tsp. Ground Cinnamon
• ¾ C. Whole Milk, at room temperature
• ¼ C. Butter

Toppings

• 6 oz. Nancy’s Plain 100% Grass-Fed Yogurt
• Honey
• Fresh Fruit
• Toasted Hazelnuts, roughly chopped

Directions

1. Place an oven-safe, non-stick skillet in the oven and preheat to 425 degrees.
2. Combine the eggs, vanilla, flour, and cinnamon in a blender. Blending until frothy, gradually add the milk.
3. Using an oven mitt, remove the preheated skillet from the oven and add the butter. Once it’s melted, pour in the batter.
4. Return the skillet to the oven (remember an oven mitt) and bake until puffed and browned at the edges, about 15 minutes.
5. Remove the Dutch Baby from the oven and allow it to shrink and cool slightly in the skillet.
6. Place toppings in the center to serve.