Dutch Baby Pancake

by admin
Dutch Baby Pancake
Jump to Recipe

The story of my first Dutch Baby Pancake

One morning, when I was still a teenage, my Dad announced to our family that we were going to go out to breakfast. Our little family did not go out to eat very often, so we all excitedly got ready, and jumped in our mini van. My dad had heard of a great new breakfast place. They had just opened a shop in our area. The Pancake House, was the name of this lovely little breakfast place. The Pancake House had a plethora of delectable, sweet and savory breakfast options. The waiter seated us, and we all perused the menu.

As I read the menu, I spotted the Dutch Baby Pancake, it was accompanied by a vague description…fluffy, pancake?. I decided to take a chance and try it. I had no idea what I had ordered, only that it was some sort of pancake. We all waited for our breakfasts and finally mine came out. The waiter placed a HUGE puffy pancake-like thing in a cast iron pan in front of me. He warned me that my plate was hot. I hardly knew what to do with this gigantic turnover/pancake. As the Dutch Baby slowly deflated, I was told to use the lemons and powdered sugar as the condiments for this fluffy pancake. My first bite was mind blowing. The pancake had a dense and eggy texture. The lemon juice and powdered sugar were the perfect accompaniment.

They are SO easy to make..

Years later, I decide to try making this lovely breakfast in my own kitchen. The Dutch Pancake is so easy to make, and has only about 6 ingredients. You dump everything in the blender, while pre heating your cast iron pan. Then once your pan is ready you pour all the batter in the pan, and bake for about 20 minutes, and voila! The magic fluffy Dutch baby pancake can be yours. Go ahead give it a try, I bet it will blow your mind too.

Dutch Baby Pancake

A delicious fluffy, eggy, crepe- like huge pancake, that bakes up quickly and only has about 6 ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Breakfast
Cuisine: Dutch
Ingredients Equipment Method

Ingredients
  

Dutch Baby Pancake
  • ½ cup Milk (room temperature)
  • 3 eggs Eggs room temperature
  • ⅔ cup Flour One can easily substitue a Gluten free flour blend for standard all purpose flour.
  • 2 TBS Sugar
  • 1/8 tsp Salt
  • 3 TBS Butter
Toppings
  • 2 Whole Lemons sliced
  • ½ cup Powdered Sugar

Equipment

  • 10 inch Cast iron pan
  • Blender

Method
 

  1. 1, Pre heat the oven to 425°
  2. 2. Cover sides and bottom of cast iron pan with 3 TBS butter and put into a the pre-heated oven. Watch this carefully and remove when the butter is fully melted.
  3. 3. Add milk, eggs, flour, salt, and sugar to the blender. Blend until well combined about 30 to 45 seconds.
  4. 4. Carefully remove hot cast iron pan and slowly pour the Dutch baby batter into the pan. Place the pan back in the oven for 20 minutes. (resist opening the oven to peak)
  5. 5. Remove when golden brown and puffed.
  6. 6. Enjoy with fresh lemon slices, powdered sugar, or maple syrup, or fruit preserves.