Dutch Baby Pancake
A fluffy and delicious Dutch Baby Pancake is the perfect weekend treat! You'll be surprised just how easy it is to make this decadent breakfast!
Servings: 8
Calories: 107kcal
Equipment
- 10.25" Seasoned Cast Iron Skillet
- Immersion Hand Blender
Ingredients
- 1/2 cup whole milk
- 3 eggs room temperature
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter room temperature
Instructions
- Pre-heat oven to 425 F, place a 10" cast iron skillet in the oven so it heats up with the oven.
- Prepare the batter: combine the eggs, milk, vanilla, sugar, salt, and flour in a mixing bowl or the bowl of a blender / food-processor. Mix well using a blender, food processor, or immersion blender. Alternatively, a hand whisk can be used (see notes below).
- Allow the batter to rest while the oven comes to temperature, at least 10 minutes.
- Remove the skillet from the oven, place the butter in the hot skillet and swirl in circles so that the melted butter coats the sides.
- Give the batter one more whirl in the blender or food processor (or a couple of good whisks). Pour the batter into the hot skillet and place back in the oven. Cook for 15 minutes undisturbed.
- Reduce the heat to 350 F and bake until the pancake is puffed up and golden. 5-10 minutes more.
- Once cooked, remove from the oven and dust with powdered sugar, fresh fruit, or other deisred toppings. Enjoy while still hot and puffed up.
Notes
In order to "puff up", the batter needs both air and heat. The air comes from a vigorous whisk of the batter, which is most easily done in a blender or food processor. I like to use my hand blender (immersion blender) - so much easier to clean! If you do not have (or want to use) a blender or food processor, you can use a whisk. Be sure to whisk vigorously to intorduce as much air into the batter as possible.
To make a savory pancake, skip the sugar and vanilla, top with meat, cheese, and vegetables.