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).
- 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 – 1/4 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
Find it online: https://chocolateboxcottage.tv/videos/dutch-baby-oven-pancake/