Classic Dutch Baby Pancake
Nov 16, 2024 11:33 AM
A Dutch baby pancake has the soft, tender texture of a delicate crêpe and the eggy flavor of a sweet popover. It’s created by pouring a thin batter into a preheated skillet and baking it in a hot oven, where the batter will immediately start to puff around the edges. As it bakes, the batter rises higher and higher until it looks more like a poofy pillow than a pancake. Once the edges turn golden and you can’t resist the sweet aroma of baked goods any longer, it’s ready.
It feels like a party trick, but for the breakfast crowd. I break them out whenever anyone in my house needs a little extra delight in their day. Out of the oven, the Dutch baby will quickly collapse back into the pan — the steam holding it up quickly evaporates in the cooler air of your kitchen. But this is all part of the fun. Slice it into wedges and smear with jam and maple syrup as you serve it up.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Powdered sugar, maple syrup, and jam, for serving
Total Time:
60 minutes
Write a comment
No comments