Dutch Baby Pancakes are the perfect popover baked pancake for breakfast or brunch, eggy, buttery and delicious.
Dutch Baby Pancake
by Sue Lau | Palatable Pastime
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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.
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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:
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Chernika Oladi – Russian Blueberry Pancakes
Next, Chernika Oladi – Russian Blueberry Pancakes are made with kefir, which is similar to a thin yogurt and adds a delightful tanginess.
German Apple Pancake
German Apple Pancake is a variation of the Dutch Baby featuring fresh apples and finished with a Saigon cinnamon syrup.
Apple-Cinnamon Pancake Mix
Apple-Cinnamon Pancake Mix is ready-to-prepare breakfast in a jar that makes a perfect holiday food gift.
Pączki (Polish Jelly Donuts)
Finally, Pączki: Polish Jelly Donuts (Punchky) are traditional jelly-filled donut treat for Polish Paczki Day.
Dutch Baby
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Dutch Baby Pancake
Ingredients
- 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 tbsp. unsalted butter
Serve With:
- butter, lemon wedges, and powdered sugar
- lingonberry preserves are also great with these
Instructions
- 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.
Notes
Nutrition
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Beautiful! Love Dutch Babies. It’s amazing how high the sides are here. Can’t wait to try your recipe.
Thanks!
This is the best recipe for Pannakoeken! Tried a few out there and is the best one. It is not too thick. It has just the right balance for thickness and texture. I’ve made it several times and most recently for the in-laws. They love it so much and can’t believe how easy it is that they had made it for other guests. Thank you so much for sharing.
Thank you. You comments are much appreciated!
Will this recipe still work with regular eggss and milk. i don’t eat anything that organic.
Yes you can use standard ingredients. You likely won’t even taste a difference.