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Dutch Baby Pancake

Dutch Baby Pancake

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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.

Ingredients

Units Scale
  • 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 425ËšF.
  4. Place an 8 or 10-inch cast iron 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.

Notes

An 8-inch cast iron skillet will give you a more ‘puffed up’ and thicker pancake as a 10-inch will be flatter. 

Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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