Today is Pancake Day! So I am sharing a pancake recipe or two (or 4)!
Dutch Baby Pancakes
This is one of the recipes that seems like it is going to much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started…
First, the size of your skillet matters in this case. You will need a 10-inch well-seasoned cast-iron or another oven-safe skillet to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are at room temperature before using. So plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.
Although it may seem easier to skip to Step #2 (below) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.
Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off. For best results, check after 16-17 minutes and adjust the final cook time accordingly.
Dutch Baby Pancakes
- ½ c. all-purpose flour
- 3 large eggs room temperature
- ½ c. whole milk room temperature
- ½ t. ground cinnamon
- ½ T. vanilla
- 1 T. sugar
- ½ t. salt
- 3 T. unsalted butter cut into chunks
- Sliced fruit, powdered sugar, and/or maple syrup
- Place the top oven rack just above the center position and pre-heat the oven to 425°F.
- Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain approximately 1 minute.
- Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from the oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
- Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.
- Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
Testing Notes: Do not stir or swirl the hot melted butter into batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.
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