Dutch Baby Recipe (Puffy Oven Pancake)
337kcal
Ingredients
- 3 large eggs
- 3/4 cup all-purpose flour 95 g, spooned and leveled
- 3/4 cup whole milk
- 1 tablespoon granulated sugar leave out for savory
- 1/2 teaspoon vanilla extract leave out for savory
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
To serve
- 1/2 lemon cut into wedges
- powdered sugar for dusting
- fresh berries optional
Method
- Put a 10-inch cast iron skillet on the middle rack and heat the oven to 425°F (220°C). Once the oven says it is ready, leave the pan in for 10 more minutes.
- While the oven heats, blend the eggs, flour, milk, sugar, vanilla and salt on high for 20 to 30 seconds until smooth and a little frothy. (Or whisk the eggs until frothy, add the milk, then whisk in the flour a little at a time.) Let the batter rest while the pan heats.
- About 2 to 3 minutes before baking, add the butter to the hot skillet and swirl it around. It should melt, foam and just start to brown.
- Give the batter a quick stir and pour it all into the center of the sizzling butter. Close the oven right away.
- Bake for 18 to 22 minutes without opening the door, until the sides have puffed high and the pancake is deep golden brown.
- Bring the pan straight to the table. Squeeze over lemon, dust with powdered sugar, add berries, and cut into wedges. It will sink a little as it cools, which is normal.
Nutrition
Serving1servingCalories337kcalCarbohydrates31gProtein11gFat19gSaturated Fat10gSodium290mgSugar7g
Notes
Scaling: for an 8-inch pan use 2 eggs, 1/2 cup flour, 1/2 cup milk and 2 tablespoons butter (15 to 18 minutes). For a 12-inch pan use 4 eggs, 1 cup flour, 1 cup milk and 4 tablespoons butter (20 to 25 minutes).
The batter can be made the night before and kept in the fridge. Blend it again for a few seconds before pouring.