Dutch Baby Pancake
Crispy yet soft, perfect for both sweet and savory toppings.
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Estimated Time
- Preparing 15 min
- Cooking 20 min
Nutritions / Serving
-
Energy405 kCal
-
Carbs49 g
-
Protein15 g
-
Fat18 g
Serves 2.
Ingredients
Pancake Batter
- All-purpose Flour 90 g
- Egg 3 pc
- Whole Milk 140 g
- Unsalted Butter 25 g
- Granulated Sugar 25 g
For Sweet Version
- Vanilla Extract 2 g
For Savory Version
- Salt 2 g
Preparation
Place an oven-safe skillet in the oven and preheat to 210°C (420°F).
If eggs and milk are not at room temperature, place eggs in 60°C warm water for 15 minutes, and warm the milk in the microwave for 20–30 seconds.
Making the Pancake**
In a mixing bowl, whisk two eggs with all the sugar until combined.
Add the flour and mix until a thick batter forms.
Add the third egg and mix until smooth.
Gradually add the milk in two parts, mixing well each time.
Add vanilla extract (or salt for savory) and mix until smooth.
Once the oven is preheated, carefully remove the skillet, add the butter, and allow it to melt fully. Slowly pour in the batter without stirring, then place the skillet back in the oven and bake for 20 minutes or until the edges are golden brown.
Remove the pancake from the oven and add your favorite toppings before serving.
Discussion
Use an oven-safe skillet, as the pancake will bake directly in the skillet. A 9-inch cast iron skillet works well.
Both eggs and milk should be at room temperature to help the batter rise properly.
Mixing the flour with a small amount of liquid first reduces lumps, resulting in a smooth batter without sifting.
Baking time may vary depending on your oven and skillet size; bake until edges are a deep golden brown.
It’s normal for the center to deflate after baking, while the edges remain tall.