Dutch Baby Pancake Video (scroll down for printable recipe)
I do not think there is anything truly Dutch about a Dutch baby pancake, but it is similar to the German pfannkuchen. Basically it’s a giant popover, baked in a skillet, with eggs being the only leavening. When done correctly, a Dutch baby is a marvelous sight to behold (and a marvelous thing to eat). It puffs up dramatically and creates craggy, crispy edges and hollows filled with melted butter. It reminds me of a caldera, if volcanoes were edible.
The key to a properly made Dutch baby is having all ingredients at room temperature! It cannot be over-stressed. Allow your eggs and milk to sit out on the counter for an hour before making the batter. Cold eggs do not rise nearly as well as not-cold eggs. If you forget, you can still make it but it won’t be nearly as beautiful or puffy.
You might also like these piña colada pancakes!
Dutch Baby Pancake Recipe (adapted from the Joy of Cooking)Print
Dutch Baby Pancake
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 2
- 1/2 cup milk
- 2 eggs
- 1 teaspoon lemon zest, vanilla extract or both
- 1/4 teaspoon salt
- 1/2 cup AP flour
- 2 tablespoons butter
- powdered sugar
- lemon wedges
- Optional: jam or fruit for serving on top
- Set oven to 425ºF
- Whisk together milk, egg, zest, salt until smooth. Whisk in flour until smooth.
- Melt butter in a 9-10 inch oven-proof skillet over medium heat. Once melted and hot, pour in the batter.
- Bake 20 minutes. Do not open the oven.
- When cooked, it will be very puffy and the edges a dark, golden brown. Serve at once before it deflates. It’s fun to tear off chunks but you can cut it like a pie if you must have manners.
- Serve with powdered sugar sprinkled on top, lemon wedges and/or jam