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Dutch Baby Pancakes
Dutch Baby Pancakes
When it comes to breakfast options, few dishes are as delightful as the fluffy and sumptuous Dutch Baby Pancakes. Often perceived as a complicated dish to prepare, this recipe is surprisingly straightforward once you understand a few key details. A well-seasoned cast iron skillet is essential; a 10-inch version will yield optimal results. Ensuring your eggs and milk are at room temperature is crucial, as this simple step contributes to the pancakes’ signature rise and texture.
Ingredients
- ½ cup all-purpose flour
- 3 large eggs room temperature
- ½ cup whole milk room temperature
- ½ teaspoon ground cinnamon
- ½ tablespoon vanilla
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 tablespoons unsalted butter cut into chunks
To serve:
Instructions
- Place top oven rack just above the center position and pre-heat oven to 425°F.
- Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.
- Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
- Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.
- Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
This is one of the recipes that seems like it is going to be much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started…
First, the size of your skillet matters in this case: You will need a 10-inch well-seasoned cast iron or other oven-safe skillet to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.
Although it may seem easier to skip Step #2 (abive) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.
Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off. For best results, check after 16-17 minutes and adjust final cook time accordingly.
Testing Notes: Do not stir or swirl the hot melted butter into batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.
Tip: Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
Nutrition
Calories: 221kcal (11%)Carbohydrates: 17g (6%)Protein: 7g (14%)Fat: 13g (20%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 166mg (55%)Sodium: 357mg (16%)Potassium: 120mg (3%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 515IU (10%)Vitamin C: 0.01mgCalcium: 66mg (7%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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