Is there a perfect recipe for the Dutch Baby Pancake?Truth is I don’t know :) But I sure tried many many of them…. Truth is, making the perfect Dutch baby pancake (puffed up in centre and around the edges) is not so easy. At least it wasn’t for me. However I think I might have just found the best recipe which makes the perfect Dutch baby pancake every time I make it. So let me share this secret recipe with you too :) Oh and just before you start making please read the tips that will help you make the perfect Dutch baby pancake:
– all the ingredients must be at room temperature. This in my opinion is key if you want the pancake to puff up nicely.
– if you don’t have a iron skillet, use another oven proof pan or cake tin. Just make sure it is no wider than 9 or 10 inches (ca.23cm).
– the pancake is best when served hot from the pan. The puffed up centre will deflate almost immediately when you take it out of the oven, that’s the beauty of it! It will still taste amazing! :)
– if you’re interested where the name Dutch baby pancake comes from check here :)
Enjoy! I am curious to see your Dutch baby creations :)
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 25g unsalted butter
- Powdered sugar, maple syrup, and fruit, for serving
- Blender or food processor
- 9- or 10-inch (ca. 23cm) iron skillet or other oven proof pan
- Blend the batter*: Place flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose than the one you prepare for normal pancakes. Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Meanwhile, place the skillet you're using on a middle rack to warm along with the oven. Heat the oven to 220°C (425°F).
- When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Pour the batter in the middle of the skillet. Tilt the pan if needed so that the batter runs evenly to all sides. Gently place the skillet in the oven.
- Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust generously with powdered sugar. Cut into wedges and serve with maple syrup and fresh fruit**.
- * at room temperature (important!)
- ** You can also bake the Dutch baby pancake with fruit. To make this version arrange fruits like blueberries, raspberries, or sliced peaches over the bottom of the skillet and then pour the batter over top. Adding the fruit to the batter will keep it from rising.