A Dutch Baby Pancake. What the, what?!
According to Google which led me to Wikipedia (because how else would we find out these days)… A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.
Excellent. Now that we know that, let’s make one!
Ingredients n’ thangs:
- 3 large eggs
- 2/3 cup milk (I used unsweetened almond milk)
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1 tablespoon butter
Choose your own garnishes: butter, lemon juice, fresh fruit, maple syrup, honey, mint, powdered sugar or whatever you please!
Make ‘dat Dutch Puff:
Place a cast-iron skillet into the oven on the middle rack and preheat to 450 degrees.
Whisk eggs together vigorously in a mixing bowl until light and frothy. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth.
Set aside to rest for a few minutes.
Carefully remove the skillet from the oven, add the butter and let melt completely. Swirl the pan around to make sure the butter coats the bottom and sides of the pan. Pour batter into hot pan, and place back in the oven quickly, so the oven doesn’t lose heat.
Bake for about 15 minutes. The sides will puff up quite a bit, you may see peaks in the batter and the top of the pancake will be golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into sections. Serve immediately, while piping hot.
My dutch baby came out a bit on the thinner side since I used a large cast iron skillet (about 12 Inches). If you want yours to be a bit pudgier you can use a smaller pan. All babies are different, but all incredible and de-lish, so don’t fret.
After trying this I will tell you that it’s basically a large, buttery pancake, thats also a bit eggy… like a pop-over of sorts, but in a different shape. It’s pretty excellent! And so easy. Next time I’m going try adding the fruit into the batter before cooking. I may go dutch puff crazy.
Follow me on Instagram @mymorningbite for more.
Recipe comes from Camille Styles – camillestyles.com