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.
An 8-inch cast iron skillet will give you a more ‘puffed up’ and thicker pancake as a 10-inch will be flatter.Â
Store any leftovers in an airtight container in the fridge for up to 3 days.
Find it online: https://bakingforfriends.com/dutch-baby-pancake/