Dutch Baby Oven Pancake

Dutch Baby Oven Pancake

Whether you call it a Dutch Baby, oven pancake, puff pancake, German pancake or Dutch puff, this lofty pancake is easier than it looks! Just a few simple ingredients and 2 special tips and you will be able to impress your family with a lofty Dutch Baby for a simple yet special meal.

A Dutch baby with fruit and bacon is the quintessential date-night-at-home dinner. I will show you how to get the BEST results, the puffiest, most high-rising pancake possible.

Our favorite way to eat a Dutch baby is with powdered sugar or maple syrup and a squeeze of fresh lemon, but sometimes I like to serve it with a bowl of fresh berries and whipped cream.

Printable recipe available below. It is important to use the right size pan for the ingredients. Use a 10-inch (25 cm) cast iron skillet or 9-inch (25 cm) square baking pan or equivalent size casserole dish.

♥︎ For a 12-INCH (30 cm) CAST IRON SKILLET, increase the recipe by one-fourth: 5 tablespoons butter 5 eggs 1 ¼ cup milk (300 ml) 1 ¼ cup flour (150 g)

♥︎ For a 9-INCH X 13-INCH (24 x 35 cm) BAKING PAN, increase the recipe by one-half: 6 tablespoons butter 6 eggs 1 ½ cups (375 ml) milk 1 ½ cups (180 g) all-purpose flour (aka plain flour) ¼ – ½ teaspoon salt, if using unsalted butter

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Dutch Baby Oven Pancake

An impressive, towering “pancake” baked in the oven! Special and yet surprisingly simple, this just might become your favorite date-night-at-home dinner. Turn the oven on to preheat first, then start the recipe. If you don’t have time to bring the eggs and milk to room temperature naturally, simply place the eggs in a bowl of warm water for a few minutes and warm the milk in a small saucepan on the stove to about 110F (43C).

  • Author: Michele Pryse, FNTP
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: brunch
  • Method: blender, oven
  • Cuisine: German

Ingredients

4 tablespoons butter

4 eggs

1 cup (250 ml) milk

1 cup (120 g) all-purpose flour (aka plain flour)

1/8 – ¼ teaspoon salt, if using unsalted butter

Choose your favorite toppings: Berries, warm applesauce, apple butter, jam, maple syrup, sliced fresh fruit, lemon wedges, powdered sugar, etc.

Instructions

1. Preheat oven to 425F / 215C for 30 minutes with a rack in the center. Set eggs and milk on the counter to bring to room temperature.

2. Once oven is fully preheated, place butter in skillet and place in the oven to melt and preheat the pan, 5 minutes.

3. While the butter melts and pan is preheating, crack the eggs into a blender. Whiz 1 minute at high speed (regular household blender) or 30 seconds (high speed blender like VitaMix). If you don’t have a blender, whisk the eggs in a large bowl vigorously for 2 minutes.

4. Gradually add milk through the opening in the blender lid, then add flour and process 1 minute. Or whisk vigorously if you do not have a blender. Add 1/8 – ¼ teaspoon salt, if desired. Batter should resemble heavy cream.

5. Remove heated skillet from the oven and tilt to swirl the butter so that it covers the bottom of the pan fully. Pour batter into the pan. Quickly and carefully return the pan to the oven and bake for 20-25 minutes. Dutch Baby should be a deep golden brown with a puffy crown; sometimes it comes out bowl-shaped. It’s perfectly okay and perfectly delicious!

6. Cut in wedges and serve immediately with choice of toppings. Enjoy!

Notes

PAN OPTIONS – OTHER SIZES

♥︎ For a 12-INCH (30 cm) CAST IRON SKILLET, increase the recipe by one-fourth: 5 tablespoons butter 5 eggs 1 ¼ cup milk (300 ml) 1 ¼ cup flour (150 g)

♥︎ For a 9-INCH X 13-INCH (24 x 35 cm) BAKING PAN, increase the recipe by one-half: 6 tablespoons butter 6 eggs 1 ½ cups (375 ml) milk 1 ½ cups (180 g) all-purpose flour (aka plain flour) ¼ – ½ teaspoon salt, if using unsalted butter

Keywords: Dutch Baby oven pancake, brunch, date night at home

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