A Dutch Baby, also known as a German pancake, is a fluffy, oven-baked delight with crispy edges and a custard-like center. It’s quick to whip up and makes for a stunning breakfast or brunch treat.
Ingredients (Serves 2-4)
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole milk is best)
- 1 tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter
- Powdered sugar, fresh fruit, or syrup for topping
Instructions
Preheat the Oven:
- Place a 10- or 12-inch cast-iron skillet (or oven-safe pan) in the oven and preheat to 425°F (220°C).
Prepare the Batter:
- In a blender, combine the eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth and frothy, about 20-30 seconds. Let the batter rest for 5 minutes while the oven heats.
Melt the Butter:
- Once the oven and skillet are hot, carefully remove the skillet and add the butter. Swirl the skillet to coat the bottom and sides as the butter melts.
Bake the Dutch Baby:
- Quickly pour the batter into the hot skillet and return it to the oven. Bake for 20-25 minutes, or until the Dutch Baby is puffed and golden brown around the edges.
Serve Immediately:
- Remove the skillet from the oven and serve right away. The Dutch Baby will deflate slightly as it cools. Dust with powdered sugar, and top with fresh fruit, a squeeze of lemon, or a drizzle of syrup.
Tips for Success
- Blender Hack: If you don’t have a blender, whisk the ingredients thoroughly by hand until the batter is smooth and lump-free.
- Room Temperature Ingredients: Using room temperature eggs and milk helps the batter rise better.
- Serve Fast: A Dutch Baby is best enjoyed fresh out of the oven when it’s at its fluffiest.
Enjoy this light and airy creation—it’s as easy as it is impressive!
