Dutch Baby Pancake

The beauty of a Dutch baby pancake is right when you pull it from the oven. It’s full of life, expressive and it always takes a different shape or form. Don’t be disappointed as it collapses as this is normal once it hits the cool air from leaving the oven. Enjoy its beauty while you can as it’s somewhat magical!

Making a Dutch baby pancake is quite simple and very rewarding. You make your batter in a blender, clean up is a cinch and you bake the entire pancake right in a cast iron skillet!

How many of you own a cast iron skillet?  And how many of you actually use it? It seems to be common in the cooking world, and you either love it or you are afraid of it. It’s the main ‘hero’ in your kitchen or it sits there gathering dust because you don’t understand the ‘rules’ of cleaning or not cleaning it, how the seasoning process works and man, is it heavy!

But let me tell you, baking in a cast iron skillet is perfection!! The heat is distributed evenly throughout the pan making for a perfect baked good every time.  The best part for me is watching butter dance on a hot skillet and the aromas of nutty burnt butter that fills the air (trust me there’s no going back after that).

Ingredients

• All-purpose flour
• Whole or 2% milk
• Eggs
• Granulated sugar
• Lemon
• Unsalted butter
• Pure vanilla extract
• Salt
• Icing sugar, maple syrup, jam, fresh berries for serving

Caring for a cast iron skillet

• To clean your skillet use warm water and a scraper to get any stuck on bits.
• Avoid using dish soap as it will remove your seasoned coating.
• Make sure to thoroughly dry your skillet before putting it away to avoid rusting. Use a paper towel.
• Don’t put a cast iron skillet in the dishwasher, ever!
• Season your skillet every so often. Click here to learn how.

Dutch Baby Pancake Tips

1. Make sure your ingredients are at room temperature. This will help create a smooth, lump free batter.
2. It’s very important to let the batter rest before using it. This helps the flour absorb into the liquid and lets the glutens relax. Don’t skip this step!
3. Don’t put your pancake batter in the fridge, leave it at room temperature to rest. This will help create the ‘puff‘ in the oven.
4. You want that cast iron skillet hot, hot, hot before adding your batter!
5. Pour the batter steadily and quickly into the hot buttery cast iron and immediately pop it back into the oven. Don’t waste any time getting it back into the oven or you’ll have an unevenly baked pancake.
6. This isn’t really a tip, but it’s important to note that your Dutch baby pancake will deflate and fast, so don’t stress when it happens (that’s exactly what it is supposed to do).
7. The smaller the cast iron pan the puffier your pancake will be (but don’t go crazy). Just know that if you have a large skillet and you didn’t see much of a ‘puff’ it may be because your pan was too big.

How To Serve Your Dutch Baby Pancake

The most common way to serve a Dutch baby pancake is with icing sugar, fresh fruit and of course Canadian maple syrup! But you can have fun and play with toppings to create your own personal pancake. Here are few ideas;

• Nutella
• Lemon Curd
• Blueberry compote
• Jams; apricot, plum, mixed berry
• Chocolate sauce
• Raspberry Sauce
• Whipping Cream
• Apple Sauce
• Bananas

How To Make a Dutch Baby Pancake

Step One: Make your batter by blending your ingredients in a blender. Let the batter rest for 20-30 minutes. Meanwhile, heat your cast iron pan in the oven. Once ready, remove the pan, add butter and swirl the butter until melted. Pour the batter into the hot pan and place back in the oven.

Step Two: Remove your pancake once puffed and browned. Add fresh fruit, lemon zest and icing sugar. Serve warm.

Dutch Baby Pancake

Print Recipe

★★★★★

4.9 from 14 reviews

Making a Dutch baby pancake is quite simple and very rewarding. It’s a puffed up – crepe like pancake. It’s baked in the oven and rises with the magic of eggs, creating a spongy popover treat that’s dusted with powdered sugar, lemon zest, fruit and syrup. This recipe uses an 8 – 9 inch cast iron skillet.

• Author: Alie Romano
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Breakfast
• Method: Baking
• Cuisine: German

Ingredients

Units USM Scale 1x2x3x

• 3/4 cup all-purpose flour
• 3/4 cup whole or 2% milk, at room temperature
• 3 large eggs, at room temperature
• 3 Tablespoons granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon salt
• zest of 1 small lemon, extra for garnishing
• 3 tablespoons unsalted butter
• Icing sugar, maple syrup, jam, fresh berries for serving

Instructions

1. In a blender (or food processor) add flour, milk, eggs, sugar, vanilla, salt and lemon zest. Blend all ingredients together, scrape down the sides and make sure all the flour is incorporated.
2. Leave the batter in the blender to rest for 20 – 25 minutes. This gives the flour time to rest and absorb the liquid.
3. Meanwhile, preheat the oven to 425˚F.
4. Place an 8 or 10 inch skillet in the middle rack of the oven to heat up.
5. Once the batter has rested remove the skillet from the oven (using oven mitts) and place it on top of the stove. Add the butter and swirl the pan to melt and coat the entire pan (bottom and sides of the skillet). Be very careful as the pan will be extremely hot.
6. Pour the batter on top of the butter. Place the skillet back in the oven.
7. Bake for 18 – 20 minutes or until puffed, lightly browned across the top, and dark brown on the edges.
8. Dust with icing sugar and add extra lemon zest.
9. Cut into wedges and serve with fruit, whipping cream, maple syrup or jam.
10. Serve hot.

Nutrition

• Serving Size: 1 of 6
• Calories: 185
• Sugar: 9g
• Sodium: 474mg
• Fat: 8.7g
• Saturated Fat: 4.7g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 21.1g
• Fiber: 0.4g
• Protein: 5.4g
• Cholesterol: 100mg

Keywords: Pancake, Dutch Baby, Cast Iron, Breakfast, Crepe

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