Dutch Baby and Vanilla Syrup

I had plans to make pancakes this weekend for breakfast but soon found out that after I had assembled all my ingredients that I had run out of maple syrup. I was NOT going to get dressed and run to the store so I looked online for a quick syrup recipe. I found out that it is really easy to make your own ! I also found a recipe for this fabulous oven pancake called a Dutch Baby. It looked so much more easy that standing over a hot griddle flipping pancakes and I decided to give it a try...we were not disappointed!

Dutch Baby

3/4 cup milk
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter

(I doubled this recipe for our family of six and cooked it in a 12" cast iron skillet.)

Fifteen minutes before baking preheat the oven to 425°. Put the butter in an 8 inch oven-proof skillet. Place in the oven until the butter is melted. Swirl around to coat the sides.

Whisk together the milk, flour, eggs, sugar and vanilla; Slowly pour batter into hot pan; bake for 15 minutes ~ reduce heat to 350° and bake another 8-10 minutes until pancake is well-browned.

Vanilla Syrup

3 cups sugar
(I used 2 cups white/1 cup brown for a bit more caramel flavor)
3 cups water
1 vanilla bean cut in half lengthwise with seeds scraped out and added to sugar/water mixture.

Combine all ingredients and stir to dissolve sugar. Bring mixture to a rolling boil then reduce heat to a steady slow boil. Cook for 15-30 minutes stirring frequently. To check consistency of syrup, spoon a small amount onto a plate and allow to cool for a few seconds. When you reach your desired consistency, syrup is done!

JP says this was the best breakfast EVER!