Dutch Baby Pancake
I was tired of the same old breakfast on the weekend - pancakes or eggs and after seeing my sister Tara's post on Facebook with a Dutch pancake, I knew that's what we should have this weekend.
I don't think I would change anything about this recipe, except I didn't let it rest as long as it said I only rested it for around 10 minutes. My pancake also didn't puff up as much as the picture or as I would have liked, however, the flavor was still really good. We put strawberries and sugar, confectioners sugar, and a little maple syrup on it. I thought it didn't even need the maple syrup since it was sweet enough and we don't like our maple syrup currently.
This online article https://www.cooksillustrated.com/articles/459-german-pancake mentions rather than putting it in a hot pan, you put it in a cold pan and that makes it more puffy. I'll have to try that next time.
Dutch Baby Pancake
Makes: 1 pancake
Time: 10 minutes prep, 20 minutes cook time
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole milk
3 medium eggs
2 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract, optional
A pinch of salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup or honey, fresh berries, for garnish
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| PanCake |
This online article https://www.cooksillustrated.com/articles/459-german-pancake mentions rather than putting it in a hot pan, you put it in a cold pan and that makes it more puffy. I'll have to try that next time.
Dutch Baby Pancake
Makes: 1 pancake
Time: 10 minutes prep, 20 minutes cook time
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole milk
3 medium eggs
2 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract, optional
A pinch of salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup or honey, fresh berries, for garnish
Steps:
- Add the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 20 seconds, scraping down the sides. The batter should be quite liquid.
- Keep the batter in the blender and set aside to rest 20 to 25 minutes. This step is optional but generally makes for a tastier batter.
- In the meantime, preheat your oven to 425°F (210°C) and place a cast iron skillet on the middle rack to warm along with the oven.
- When ready to make the Dutch baby, remove the skillet from the oven (use oven mitts) and place it on top of your stove. Add butter the skillet and give a good swirl to melt the butter and coat the bottom and sides.
- Once the bottom of the skillet is covered in butter, pour the batter into the skillet. Tilt the pan if needed so that the batter runs evenly to all sides. Transfer the cast iron skillet to the oven.
- Bake until the Dutch baby pancake is puffed and golden-brown on top; count approx. 15 to 20 minutes.
- Serve directly from the skillet or transfer the Dutch baby to a serving platter. Sprinkle with powdered sugar and garnish with berries and a good drizzle of honey or maple syrup – a scoop of vanilla ice cream works heavenly too! Enjoy!
EAT
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