Dutch Baby Pancake
by Sue Lau | Palatable Pastime
This big pancake has its roots in German cooking, based on the pfannkuchen, although it was developed in the USA. It is like a big popover with a flavor similar to crepes, and is usually served with lemon wedges, butter, and powdered sugar.
It may seem like it is difficult to make, but really, it is not. Most of the effort is in the waiting for it to bake.
Also, I have a tip for getting the eggs and milk to room temperature faster. Place the eggs in a bowl of warm tap water to speed up the process. Likewise, you can set your liquid measure of milk into a shallow container or pan of warm water.
You can also microwave the milk, but be careful as it’s very easy to overshoot room temperature that way.
You may find that you make these on a regular basis once you’ve made them the first time. They definitely impress!
You might also like:
Apple-Cinnamon Pancake Mix is ready-to-prepare breakfast in a jar that makes a perfect holiday food gift.
Dutch Baby Pancake
- 3 large organic eggs (at room temperature)
- 2/3 cup organic whole milk (at room temperature)
- 2/3 cup all-purpose flour
- 1/8 tsp. salt
- 4 tsbp. unsalted butter
- butter, lemon wedges, and powdered sugar
- lingonberry preserves are also great with these
- Preheat a 10-inch cast iron skillet on the center rack of the oven at 450°F.
- Beat eggs until frothy, then stir in milk, flour and salt, whisking until it becomes a smooth, thin batter. You can use an electric mixer, blender or whisk by hand; whatever works for you.
- Drop butter into the preheated skillet and swirl it, covering bottom and sides.
- Pour in the batter and place in hot oven; bake until puffed and golden, 18-25 minutes.
- Serve with extra butter, powdered sugar, and lemon wedges.
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