Dutch Baby

Please welcome my friend and guest author Stephanie Stiavetti who writes The Culinary Life food blog. Stephanie shares her recipe for a Dutch baby, also known as a German pancake. It’s sort of like a sweet version of Yorkshire pudding. So good! ~Elise

I’m a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle. Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.

In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I’d always held in the highest regard. I was seduced by crepes, soufflé pancakes, and buckwheat flapjacks fried in bacon fat. My all-time favorite, though, became the Dutch baby.

For those new to the concept of a Dutch baby, it’s a pancake that is baked in a single sizzling-hot skillet that has been prepared with a tablespoon or two of butter. The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, eggy middle. Sprinkled with cinnamon and lemon juice, the Dutch baby makes a wonderful breakfast for both kids and adults.

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  • Prep: 5 minutes
  • Cook: 30 minutes
  • Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast.

Ingredients

  • 3 tablespoons butter
  • 2 eggs, at room temperature
  • 1 egg white, at room temperature
  • 2/3 cup milk, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Powdered sugar, more cinnamon, and lemon juice for topping

Method

1 Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.

2 Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.

3 In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. Blend until you have a smooth, creamy batter. This should take about 30 seconds. Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.

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4 Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don't burn your hands.) Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan. Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center. It's a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.

5 Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice.

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