Classic Skillet Dutch Baby Pancake
A delightful and impressive puffed pancake, baked in a hot skillet until golden and airy. Perfect for a show-stopping breakfast, brunch, or even a light main course, traditionally served with a dusting of powdered sugar and a squeeze of fresh lemon.
Ingredients
- •4 large eggs
- •0.5 cup all-purpose flour
- •0.5 cup whole milk
- •1 tablespoon granulated sugar
- •0.25 teaspoon salt
- •0.5 teaspoon vanilla extract
- •2 tablespoon unsalted butter
- • for dusting powdered sugar
- •0.5 lemon, cut into wedges
- • optional, for serving fresh berries
- • optional, for serving maple syrup
Instructions
- 1.
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet (or an oven-safe heavy-bottomed pan) into the oven while it preheats. This is crucial for achieving a good puff.
- 2.
In a medium bowl, whisk the eggs until light and frothy, about 1-2 minutes. This incorporates air, which helps with the pancake's rise.
- 3.
Add the milk, granulated sugar, salt, and vanilla extract to the whisked eggs. Whisk until well combined.
- 4.
Gradually add the all-purpose flour to the wet ingredients, whisking continuously until the batter is smooth and no lumps remain. Be careful not to overmix. The batter should be thin, similar to crepe batter.
- 5.
Carefully remove the hot skillet from the oven. Add the unsalted butter to the hot skillet. The butter should melt and sizzle immediately, coating the bottom and sides of the pan. Swirl to ensure the entire cooking surface is greased.
- 6.
Pour the prepared batter directly into the hot, buttered skillet. Immediately return the skillet to the preheated oven.
- 7.
Bake for 20-25 minutes, or until the Dutch baby is dramatically puffed up around the edges, deeply golden brown, and the center is set. Resist the urge to open the oven door during baking, as this can cause the pancake to deflate.
- 8.
Once baked, carefully remove the skillet from the oven. The Dutch baby will begin to deflate almost immediately, which is normal. Transfer the pancake to a serving platter or serve directly from the skillet.
- 9.
Dust generously with powdered sugar, squeeze fresh lemon juice over the top, and serve immediately with optional fresh berries or a drizzle of maple syrup.
Tips
- 💡**Room Temperature Ingredients:** Using room temperature eggs and milk helps create a smoother batter and allows for better emulsification, leading to a more consistent rise.
- 💡**Don't Open the Oven:** Avoid opening the oven door during baking, especially in the first 15 minutes. The sudden drop in temperature can cause the pancake to deflate prematurely.
- 💡**Hot Skillet is Key:** Preheating the cast iron skillet in the oven until it's screaming hot ensures an immediate sizzle when the batter is added, creating that characteristic crispy edge and dramatic puff.
- 💡**Serve Immediately:** Dutch babies are best enjoyed straight from the oven when they are at their most puffed and impressive. They will deflate as they cool.
- 💡**Variations:** Feel free to experiment with toppings! Beyond the classic lemon and powdered sugar, try sliced apples (sautéed in butter before adding batter), cinnamon sugar, chocolate chips, or even savory options like cheese and herbs.
Recipe from TheCookbook.ai
Created by Basil Roux