American🍞 Bread & bakery

Dutch Baby Pancake

Name: Dutch Baby Pancake
Total time: 50 min
Cuisine: American
Ingredients: ½ cup all-purpose flour; 2 tbsp sugar; ¼ tsp salt; ½ cup whole milk; 3 eggs; 1 tsp vanilla extract; 2 tbsp butter; powdered sugar, for serving; berries, for serving

⏱ 50 min

A puffy, indulgent breakfast treat that combines the best of popovers and crepes. The batter is blended until smooth, then poured into a screaming hot cast iron pan with melted butter and baked until it puffs dramatically. The result is crispy edges with a custardy, silky center.

Adapted from a video by Preppy Kitchen

Amazing Dutch Baby Pancake Recipe

Watch on YouTube

Ingredients

all-purpose flour½ cup
sugar2 tbsp
salt¼ tsp
whole milk½ cup
eggs3
vanilla extract1 tsp
butter2 tbsp
powdered sugar, for serving
berries, for serving

Steps

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1
Preheat a 10-inch cast iron pan in the oven at 425°F (approximately 220°C).
2
Crack the three eggs into a separate container to avoid shells in the batter. Add the flour, sugar, salt, milk, and vanilla extract to the blender.
3
Blend the mixture on high for about 20 seconds until smooth. Let the batter rest (it can be made in advance and refrigerated).
4
Wait for the oven to fully preheat. Just before pouring the batter, blend it again for a few seconds to ensure everything is well combined.
5
Carefully add 2 tablespoons of cold butter to the screaming hot cast iron pan. Swirl the pan until the butter is completely melted and coats the bottom and sides.
6
Immediately pour the batter into the pan, being careful not to let it cool. The batter will sizzle and fry at the edges.
7
Place the pan back into the oven and bake for approximately 20 minutes until the Dutch baby puffs dramatically and the edges are golden brown and crispy.
8
Remove from the oven and allow to cool slightly. Top with powdered sugar and fresh berries. The pancake can be cut like cake and served in pieces.

Dutch Baby Pancake

Ingredients

Steps

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