The dutch baby pancake or German pancake, is a type of pancake that is made using a cast iron skillet. This skillet is put in the oven beforehand so that when the time comes to cook the pancake, it is very hot. This makes the pancake puff up a lot, and the result is fluffy, with a great texture.
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The dutch baby pancake is a soft, velvety treat that is delicious! Besides, as you can see, it is not a complicated recipe at all. It is very easy and quick to make, and it is made with ingredients that are easy to get or that most of us already have at home.
The pancake has a neutral flavor, which can be topped with many different things. We love the classic way of eating it, which is with fruit and powdered sugar on top. Berries are the most used for this recipe.
But the truth is that it is one of those things to which you can add almost anything. You can put whatever ingredients you like, and it will taste great.
You will love its texture, because it is crunchy on top. The shape it comes out of the oven with is interesting. The edges rise and the middle forms a well of sorts. These edges are the ones that turn crispy, and in the center and inside, the texture is very soft and fluffy. And that contrast of textures is phenomenal while eating it!
This recipe is also called German pancake. And whatever name is used for it, is a recipe that you have to try!
If you like this recipe, then you have to go check out our classic hot cakes recipe, which is a recipe you can’t miss!
Dutch baby pancake
Ingredients
- 3 tbsp eggs, big
- 1/2 C (2.30 oz) (65 gr) all purpouse flour
- 1/2 C (4 fl oz) (120 ml) whole milk
- 1 tbsp (0.53 oz) (15 gr) white sugar
- 1 pinch salt
- 1/2 tsp (0.085 fl oz) (2.5 ml) vanilla extract
- 3 tbsp (1.60 oz) (45 gr) unsalted butter
- Maple syrup, to garnish
- Confectioners sugar (powdered sugar) (optional)
- Berries, for decorating (optional)
Instructions
- Preheat the oven to 410º F (210° C). Place a 9.85 inches (25 cm) diameter cast iron skillet inside the oven to heat for at least 5 minutes.
- Place the eggs with the flour, milk, sugar, salt and vanilla extract in a blender. Blend for a few seconds to obtain a liquid and homogeneous mixture.
- Open the oven, add the butter to the pan and close the oven again so that the butter melts but does not burn.
- Carefully remove the pan from the oven and add the pancake mixture. Place the pan back in the oven and bake the pancake for 20 minutes until puffed and very golden brown.
- Once the pancake is ready, remove it from the oven and decorate it with powdered sugar and red fruits if desired. Serve directly from the pan and with some maple syrup.
