If you’ve ever been mesmerized by the elegant rise of a Dutch baby pancake in a restaurant, you might assume it’s a complicated affair to recreate at home. However, I’m here to assure you that this delightful breakfast dish is both simple and rewarding, making it the perfect method to impress your family or guests on a lazy weekend morning.
What makes these pancakes truly special is their airy texture combined with a golden-brown crust, thanks to the unique cooking method that involves a hot skillet in the oven. The contrast is simply irresistible, and with some fresh toppings, they can turn breakfast into a celebration.
Before we get into the steps, let’s discuss a couple of crucial considerations. First, the size of your skillet matters. Ideally, a 10-inch cast iron skillet is your best friend here; it not only heats evenly but also retains that heat to help the pancake rise perfectly. Additionally, make sure your eggs and milk are at room temperature—usually, a quick 20-30 minute wait works wonders!
Although blending all the ingredients can seem tempting, I suggest pre-mixing the dry ingredients is a better approach. This helps in getting a lump-free, aerated batter on the first go while keeping the entire process smooth and pleasant.
Now, let’s delve into our delicious recipe:
Ingredients
- ½ c. all-purpose flour
- 3 large eggs, room temperature
- ½ c. whole milk, room temperature
- ½ t. ground cinnamon
- ½ T. vanilla
- 1 T. sugar
- ½ t. salt
- 3 T. unsalted butter, cut into chunks
To serve: Sliced fruit, powdered sugar, and/or maple syrup.
Directions
- Preheat your oven to 425°F, placing the top rack just above the center.
- In a medium bowl, combine flour, eggs, milk, cinnamon, vanilla, sugar, and salt; stir until just combined before blending.
- Grease the skillet with butter and heat in the oven until melted. Swirl to coat evenly.
- Pour the blended batter into the center of the skillet and bake for approximately 20 minutes until puffed and golden.
- Turn off the oven and let it stay inside for an additional 5 minutes.
- Cool slightly before slicing and serve with your choice of toppings. Enjoy!
Tip for enhancements: Omit or reduce the sugar for savory versions topped with pancetta, eggs, or herbs.
Remember to monitor your pancake in the oven, as every oven is different. Happy cooking, and don’t forget to share your Dutch baby experience in the comments below!
