Dutch baby recipe
This baked pancake dramatically puffs in the oven, then deflates soon after it is taken from the heat. A searing hot cast-iron skillet and whipped eggs give this pancake its unique rise. The recipe is of German origin but is said to have been popularised in Seattle in the early 1900s.
Ingredients
- 1 tsp icing sugar, for serving
- 70 g plain flour
- 120 ml full-fat milk
- 1 tbsp sugar
- 3 eggs
- 60 g unsalted butter, melted, plus more for serving
- 1 pinch fine sea salt
- 1 wedge of lemon, for serving
- 1 tsp icing sugar, for serving
- 2.5 oz plain flour
- 4.2 fl oz full-fat milk
- 1 tbsp sugar
- 3 eggs
- 2.1 oz unsalted butter, melted, plus more for serving
- 1 pinch fine sea salt
- 1 wedge of lemon, for serving
- 1 tsp icing sugar, for serving
- 2.5 oz plain flour
- 0.5 cup full-fat milk
- 1 tbsp sugar
- 3 eggs
- 2.1 oz unsalted butter, melted, plus more for serving
- 1 pinch fine sea salt
- 1 wedge of lemon, for serving
Details
- Cuisine: American
- Recipe Type: Pancake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Preheat the oven to 220°C/430°F/gas mark 7. Heat a cast-iron skillet in the oven for 10 minutes until piping hot.
- Meanwhile, in a blender, combine the flour, milk, sugar, eggs, 3 tablespoons of melted butter, and salt. Blend until the batter is frothy.
- Remove the skillet from the oven and add the remaining 1 tablespoon of butter, swirling it around to coat the pan, taking care not to burn yourself as the skillet will be very hot.
- Pour in the batter and return the skillet to the oven. Bake until pancake is puffed up and golden brown, around 18–20 minutes.
- Serve warm with butter and a squeeze of lemon, or butter and maple syrup, and top with icing sugar.
This recipe is from Breakfast The Cookbook by Emily Miller. Published by Phaidon, £35. Photography by Haarala Hamilton.
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