Dutch Baby Pancake or German Pancake (it is derived from the German pfannkuchen) is a simple and delicious dish traditionally served for breakfast. You can read the history here.
When we’re tired of making pancakes (we make the BEST!) at home, we cook a Dutch Baby Pancake. In my opinion, it’s easier to make them than our homemade pancakes.
When I posted the Dutch Baby Pancake that Tom cooked for breakfast yesterday, I received a barrage of texts from friends and messages from readers asking for the recipe. So due to insistent readers’ demand, I’m sharing with you our tweaked version of this puffy pancake.
1-2 tablespoons butter
3/4 cup all-purpose flour
3/4 cup milk, room temperature or if cold, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons vanilla extract
1 tablespoon sugar
1 teaspoon or zest of one lemon (optional)
2 tablespoons confectioners’ sugar
Step 1: Preheat the oven to 400 ºF. Place the cast iron pan inside the oven.
Important: Use only cast iron or metal pans without a plastic handle as the heat might melt it. You can also use Pyrex or any glass baking dish.
Step 2: Meanwhile, in a blender, combine the eggs, flour, hot milk, sugar, vanilla extract, lemon zest (optional) and pinch of salt, and blend on medium-high speed until combined.
If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30-45 seconds.
Step 3: Carefully remove the hot pan from the oven. The butter should be melted.
Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend.
Step 4: Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
Feel free to take a sneak peek (and a snapshot) of the Dutch Baby Pancake puffing up.
Step 5: Sprinkle with the confectioners’ sugar through a sieve.
Step 6: Slice the pancake into wedges (be careful not to scour the pan with the knife).
Step 7: Serve with a smile! 🙂
Dutch Baby Pancake is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. You can also make a savory version with cheese or serve it with eggs and bacon. YUM!
I like mine with cream cheese or maple butter.
I would like to thank my husband who has been fulfilling my Dutch Baby Pancake cravings (while in his pajama and socks, haha) for the past two days!
Enjoy this recipe with loved ones!