Dutch Baby Pancake
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thin batter poured into a blazing cast-iron pan puffs up the sides into a tall, browned bowl while the middle stays soft and custardy.
Read more
Lemon juice and powdered sugar are the classic finish for this German-American pancake; berries or cream turn it into a brunch main. A pan that is not hot enough is the usual reason the edges stay low.
Ingredients
Instructions
- 1
Let the 3 eggs come close to room temperature if possible.
Blend them with 120 ml milk, 80 g flour, 1 teaspoon sugar, and 1/2 teaspoon vanilla until the batter is thin and completely smooth.
- 2
Stop mixing once no dry lumps remain, then let the batter rest for 5 to 10 minutes.
Avoid beating it hard after it is smooth, because overmixing can make the center tougher instead of custardy.
- 3
Place the cast iron skillet in the oven and preheat it at 220C for at least 5 minutes.
The pan must be genuinely hot before the batter goes in, or the edges will rise poorly.
- 4
Remove the hot skillet carefully, add 30 g butter, and swirl until it melts quickly.
Pour in all the batter before the butter browns, keeping the pan hot so steam can lift the sides.
- 5
Return the skillet to the oven immediately and bake for 18 to 20 minutes.
Keep the door closed until the edges are tall and deep golden and the center looks set but tender.
- 6
As soon as it leaves the oven, squeeze over the juice from 1/2 lemon and dust with 2 teaspoons powdered sugar.
Bring it to the table immediately, because the pancake starts deflating within minutes.
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