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cup unbleached all-purpose flour
teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Juice of 1/2 lemon (optional)
Preheat oven to 450°F. Place a 10-inch cast-iron skillet or round oven-safe baking dish in the oven while it preheats.
Meanwhile, in a large bowl using an electric hand mixer, whisk eggs until pale and frothy. Add in milk, flour, nutmeg, cinnamon, vanilla and salt and whisk until smooth, about 1 minute.
Add butter to skillet; swirl to coat. Add batter to skillet and place back in oven. Bake about 20 minutes or until pancake is a light brown.
Remove from oven and, keeping pancake in skillet, top with lemon juice and powdered sugar, if desired. Serve immediately.
More About This Recipe
- The first time I ever saw a Dutch Baby (the food, not the human version) was at a brunch restaurant when my younger brother ordered it.I couldn’t believe my eyes when I saw the huge crater of a pancake, topped with a generous dusting of powdered sugar! It looked incredibly light, thin, simple and delicious – though I couldn’t know at the time, because my brother scarfed the whole thing down before I had a chance to even ask for a bite.The second time I ever saw a Dutch Baby was in my own kitchen, which was, sad to say, years later. I didn’t know what I was missing since I never had the chance to taste the pancake for myself. But now that I’ve made my own recipe at home, I guarantee I won’t wait that long again to have it.A Dutch baby, or Dutch pancake, is a giant, fluffy, light and thin pancake made with very few ingredients that you probably already have on hand. It’s so easy to make, too – in just half an hour, your kitchen will smell sweet and buttery. And a minute after that, with a dusting of powdered sugar and a spritz of lemon juice or a dollop of lemon curd on top of the pancake, you’ll have a delicious breakfast.Cast-iron skillets (or actual Dutch baby pans) are best to work with this recipe, but if you don’t have one, I’ve heard glass or ceramic pie tins work well too (or any round oven-safe dish). Feel free to keep your pancake simple, or jazz it up – make it savory with ingredients like cheese and ham, or sweet with apples or peaches.It’s delicious either way – but don’t wait as long as I did to try it yourself!
- 1/2 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, room temperature
- Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving
Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
I'm a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle.
Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.
In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I'd always held in the highest regard.
I was seduced by crepes, soufflé pancakes, and buckwheat flapjacks fried in bacon fat. My all-time favorite, though, became the Dutch baby.
For those new to the concept of a Dutch baby, it's a pancake that is baked in a single sizzling-hot skillet that has been prepared with a tablespoon or two of butter.
The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, eggy middle. Sprinkled with cinnamon and lemon juice, the Dutch baby makes a wonderful breakfast for both kids and adults.
Updated with new photos from the recipe archive, first posted Feb 2012.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
A Dutch baby is a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
- 3 large eggs
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup milk
- 1 tablespoon maple syrup, plus more for serving
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Confectioners' sugar, for serving (optional)
- Fresh berries, for serving (optional)
- Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
- In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
If you don't have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.
Clarified butter is butter that we've melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.
Any other fresh berry can be used in place of blueberries.
I'm saying this makes 2 servings instead of 4, since for a breakfast or brunch item, 1/4 of this would be a very small portion.