Dutch Baby Pancake

oven brunch · showstopper

Dutch Baby Pancake

25 minMediumServes 2Kids OK

Ingredients

eggs3Any store
milk3/4 cup (180ml)Any store
flour3/4 cup (90g)Any store
sugar2 TbspAny store
vanilla extract1 tspAny store
salt1/4 tspAny store
butter40g (1.4 oz)Any store
powdered sugara pinchAny store
lemon1/4Any store
mixed berries1/2 cupAny store
10 to buy
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Steps

1

Preheat the oven to 220°C (425°F) with a cast-iron (or other oven-safe) pan inside to heat up.

~5 min

Why: The pan needs to be very hot so the batter puffs up dramatically the moment it hits the oven.

2

In a bowl, whisk the eggs, milk, flour, sugar, vanilla extract, and salt into a smooth, lump-free batter.

~5 min

3

Pull out the hot pan, add the butter, and let it melt completely while coating the whole pan.

~2 min

Watch out: If the pan isn't hot enough, the edges won't puff up much — keep it in the oven heating as long as possible right up until you pour the batter.

4

Pour the batter into the pan and return it to the oven immediately.

~1 min

5

Lower the temperature to 190°C (375°F) and bake 18-20 minutes, until the edges puff up dramatically and turn golden.

~19 min

6

Remove from the oven and immediately dust with powdered sugar, then top with lemon juice and berries.

~2 min

Tips

  • —

    Dust with powdered sugar the instant it comes out of the oven so it sticks nicely.

  • —

    The edges should be crisp and the center soft and custardy — that's the classic texture.

  • —

    Skip the berries and just add maple syrup — it's excellent that way too.

Storage

Best eaten right away — the puffed edges deflate as it sits.