Dutch babies are a sort of pancake, typically cooked right in a cast iron skillet. They are puffy, light, and they’ve been compared to a sweet Yorkshire pudding, and are a fantastic way to start any morning.
These delicious pancakes step away from the traditional American flapjacks, not needing the assistance of maple syrup. The real draw to this breakfast pastry is the way it puffs up in the pan. You end up with a delightfully crispy edge with an eggy center that only needs to be sprinkled with a little cinnamon and lemon juice, perhaps some confectioner’s sugar to tie it all together. Keep reading below for this great breakfast idea…
Dutch Baby Pancakes
(makes 2-3 servings)
- 3 tablespoons butter
- 2 eggs room temperature
- 1 egg white, room temperature
- 2/3 cup whole milk at room temperature
- 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- a pinch of nutmeg
- 1/4 teaspoon kosher salt
- powdered sugar, cinnamon, and lemon juice for topping as desired.
- Preheat the oven to 400F. Place the 10″ cast iron skillet in the oven and heat for at least 8 minutes.
- Melt 3 tablespoons butter in a saucepan or in the microwave.
- In a blender, put the eggs, egg white, milk, 1 tablespoon melted butter, sugar, flour, vanilla, nutmeg, cinnamon, and salt. Blend until the batter is smooth and creamy (about 30 seconds). Carefully remove the hot skillet from the oven. Pour the remaining 2 tablespoons melted butter into the pan and swirl to coat the bottom.
- Gently pour the batter into the hot skillet (beware of splatter). Return the pan to the oven and bake for 20 minutes. Do not open the door in the meantime or the pastry will fall.
- Once the Dutch baby is done baking, remove the skillet from the oven and use a thin spatula to gently coax the pancake onto a large plate. To serve, cut into wedges and sprinkle with cinnamon, powdered sugar, and a splash of lemon juice.
Recipe adapted from Simply Recipes