The Dutch Baby Pancake, a perfect start to any day! But guess what? It is not only good for breakfast. It is a wonderful dessert option, or main course surprise. This versatile cooking method allows for sweet and savoury combinations. The focus of this post however, is the sweet dessert version.
When I made this for the first time, my daughter literally did not stop talking about it for days. She dreamt about it, and now it is my bargaining chip for chores. If only I had discovered this dish a few years prior. I could have used it on my eldest as well.
Using my favourite cast iron pan, some seasonal berries, fresh whipping cream, and lemon curd, this Dutch Baby Pancake will not steer you wrong. If you are anything like me, you’ll get excited the moment you see those sides puff up like little magic pillows. That is when you know something good is happening.
Ultimate Dutch Baby Pancake
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Ingredients
- 1/2 cup of All Purpose Flour
- 1 tbsp Sugar
- 1 pinch of Salt
- 1/2 cup of 2% Milk
- 3 Large Eggs (at room temperature)
- 1 tsp of vanilla
- 2 tbsp of butter
Optional ingredients:
- Whipping Cream
- Berries
- Stone fruit such as peaches, plums
- Lemon Curd
- Berry Compote
- Honey or Maple Syrup
Instructions
- First step is to gather your ingredients and measure them out. Have everything at the ready for once you begin creating this dish. There is nothing worse than having to pause to look for an ingredient when you are in the throws of putting it all together. Use any combination of the optional ingredients listed above to fill your pancake with.
- You will need an 8-9″ cast iron skillet or oven proof ceramic dish to make this.
- Preheat your oven to 450°
- Now you are ready to start cooking.
- Place your butter into your pan and place it in the oven. Allow the butter to melt, brown, and bubble. Takes about 6 minutes. While that is happening, you are going to make your batter.
- Combine you dry ingredients (flour sugar salt) and give them a stir.
- In a separate bowl, combine your eggs, milk, and vanilla. Give them a good whisk to make sure they are combined and the eggs are nice and smooth.
- Add the wet ingredients to the dry in thirds, mixing well after each addition. You should have a thin smooth batter.
- Once your pan is ready with the melted butter, swiftly remove it from the oven, pour in your batter, and swiftly return it to your oven. Set you timer for 15 minutes and check it through the glass. Don’t open the oven door.
- Once the sides of the pancake have risen and are golden brown, and the middle has puffed up a bit, the pancake is done. This can take anywhere from 12 – 20 minutes depending on how hot your pan was to start and how hot your oven gets.
- Remove your pancake from the oven, add your choice of options and drizzle with either the honey or the maple syrup and serve. Cut this as you would a pie.
