Indulge in the delightful flavors of Earl Grey tea and the light, fluffy texture of a Dutch baby pancake with this easy and mouthwatering recipe. Infused with aromatic Earl Grey tea leaves, this pancake is sure to satisfy your cravings for a unique and flavorful breakfast or brunch. With a preparation time of just 30 minutes, this recipe is perfect for lazy weekend mornings or special occasions.
Ingredients
- 3/4 cup all-purpose flour
- 3 eggs
- 3/4 cup milk
- 2 tablespoons granulated sugar
- 2 tablespoons Earl Grey tea leaves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- Powdered sugar, for dusting
- Fresh berries, for garnish
Directions
- Preheat the oven to 425°F (220°C).
- In a small saucepan, heat the milk until hot but not boiling. Add the Earl Grey tea leaves and steep for 5 minutes. Strain the milk to remove the tea leaves and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, beat the eggs and vanilla extract
- Gradually pour the milk into the egg mixture, whisking constantly to combine.
- Slowly add the wet ingredients to the dry ingredients, whisking until smooth.
- Place a 12-inch cast iron skillet or oven-safe skillet over medium heat. Add the butter and melt until foamy.
- Pour the batter into the skillet and transfer it to the preheated oven.
- Bake for 18-20 minutes or until the pancake is puffed up and golden brown.
- Remove the Dutch baby from the oven and let it cool for a minute.
- Dust with powdered sugar and garnish with fresh berries.
- Slice into wedges and serve immediately.
