Dutch Baby Pancake
The ultimate breakfast delight, the Dutch Baby Pancake is fluffy, airy, and can be topped with anything your heart desires. It's incredibly easy to make, perfect for impressing family and friends. Treat yourself to this easy weeknight dinner that feels indulgent yet simple. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Blender
- Oven
- Chef's Knife
- Baking Sheet
Ingredients
- 1 cup All-Purpose Flour
- 4 Eggs
- 1 cup Whole Milk
- 0.5 teaspoon Kosher Salt
- 4 tablespoons Unsalted Butter
- Powdered Sugar for dusting
- Pancake Syrup for serving
Instructions
- Preheat your oven to 475 degrees F (245 degrees C). It's important to have your oven hot and ready so that your pancake puffs up perfectly.
- In a blender, combine the flour, eggs, milk, kosher salt, and 2 tablespoons of the melted butter. Blend until smooth, about 20 to 30 seconds. Make sure there are no lumps to ensure a silky texture.
- Next, take a 10-inch cast iron skillet and heat the remaining 2 tablespoons of melted butter over high heat until it becomes foamy. Keep an eye on it, as you want it hot enough to create a nice crust but not burnt.
- Once the skillet is hot, quickly add the batter and immediately put the skillet in the oven. Bake for 17 to 18 minutes, or until the pancake is puffed and a deep golden brown. It’s a sight to behold as it rises!
- When your timer goes off, carefully remove the skillet from the oven. The pancake will deflate slightly, which is totally normal. Slather it with some softened butter before cutting it into quarters.
- Finally, pour pancake syrup over each slice and dust with powdered sugar. Serve warm and enjoy the delightful flavors and textures of this amazing dish!
Notes
If you don’t have a cast iron skillet, you can use a heavy ovenproof skillet. Nutritional values are based on one serving.