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Dutch Baby Pancake Recipe

by AI Chef
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Dutch Baby pancake recipe

Welcome to the amazing world of Dutch Baby Pancakes, a delightful culinary creation that elegantly straddles the line between a crepe and a popover. With their crispy, puffed-up exterior and custardy, silky interior, Dutch Babies deliver an exciting mix of textures and flavors that make for an utterly delicious breakfast or brunch.

Despite the name, Dutch Baby Pancakes aren’t from the Netherlands. The term “Dutch” in its name is a distortion of the word “Deutsch,” meaning German in the German language. This tasty dish traces its origins back to the early 20th century in the United States, where it was popularized by a Seattle restaurant owner who served these delightful pancakes. They were dubbed “babies” as they were a smaller, individualized version of a German pancake.

flour, sugar, salt, milk, eggs, vanilla extract, and butter

Dutch Baby Pancakes are unique in many ways. With a batter that primarily consists of eggs, milk, and a small amount of flour, they’re like a custard stabilized by flour. These pancakes are baked in a very hot oven, causing the batter to rise and puff up impressively, while the edges get deliciously crispy and golden.

Adding to the charm, each Dutch Baby is a surprise, with no two pancakes puffing up exactly the same way. Every Dutch Baby Pancake is a piece of edible art that’s as much fun to create as it is to eat.

Photo of the blended batter resting in the blender

So, let’s dive into the process of making these beautiful, mouth-watering Dutch Baby Pancakes! Get ready for a simple yet sophisticated recipe that’s set to elevate your breakfast or brunch experience.

Photo of the Dutch Baby Pancake in the oven

Equipment Needed

For preparing and baking the Dutch Baby Pancake, you’ll need:

  1. A Blender: This is for blending all the ingredients together to create a smooth batter. Alternatively, you can use a large bowl and a whisk.
  2. A 10-inch Cast Iron Pan: The pan’s ability to withstand high heat and retain it well is crucial to achieving the perfect puff and crispness. If you don’t have a cast iron pan, any oven-safe skillet will do.
  3. Oven: Preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
  4. Oven Mitts: To handle the hot pan.
  5. Trivet: To place the hot pan on after removing it from the oven.
  6. Spatula or Knife: For serving the pancake.
  7. Measuring Cups and Spoons: For accurate measurements of ingredients.
Dutch Baby

Dutch Baby Pancake Recipe Guide

Rating: 5.0/5
( 2 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 260 calories 15g fat

Ingredients

  1. All-purpose Flour: 1/2 cup or 60 grams. If you want to add a healthy twist, you can substitute it with whole wheat flour.
  2. Granulated Sugar: 2 tablespoons. You can also use coconut sugar or a sugar substitute if you prefer.
  3. Salt: 1/4 teaspoon, or more to taste.
  4. Whole Milk: 1/2 cup or 120 ml. For a dairy-free version, you can use almond milk, oat milk, or another non-dairy milk of your choice.
  5. Eggs: 3 large ones. Ensure they are fresh for the best result.
  6. Vanilla Extract: 1 teaspoon. This adds a nice aroma to your pancake.
  7. Butter: 2 tablespoons. Use unsalted butter to control the salt content.

For Serving (optional, choose according to preference):

  1. Powdered Sugar
  2. Fresh Berries
  3. Lemon Juice
  4. Fruit Compote

Instructions

  1. Preheat the Oven and Pan: Start by preheating your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Place your 10-inch cast iron pan (or any oven-safe skillet) inside as the oven heats. Heating the pan first is a critical step as it aids in achieving the perfect puff and crisp edges on the Dutch Baby Pancake.
  2. Blend the Ingredients: While your oven and pan are heating, combine the half cup of flour, two tablespoons of sugar, a quarter teaspoon of salt, half cup of whole milk, three eggs, and one teaspoon of vanilla extract in a blender. Blend these ingredients together for about 20 seconds or until the batter is smooth and well mixed. The batter will be quite thin, similar to a crepe batter.
  3. Let the Batter Rest: Once the batter is well mixed, let it rest for a few minutes. This rest time allows the flour to fully hydrate and results in a better texture in your finished pancake.
  4. Melt the Butter: Once the oven is preheated and the pan is hot, carefully remove the pan from the oven using oven mitts. Add two tablespoons of butter to the hot pan, swirling it around to coat the bottom and sides of the pan. The butter should melt quickly and start to sizzle due to the heat of the pan.
  5. Pour in the Batter and Bake: After the butter has melted, pour the batter into the hot, buttery pan. Return the pan to the oven and bake for about 20 minutes. During this time, the Dutch Baby Pancake will puff up impressively and the edges should turn golden brown and crispy.

Notes

Remember not to open the oven door during the baking process, as this could cause the pancake to deflate. At the end of the baking time, your Dutch Baby Pancake should be beautifully puffed, golden brown, and ready to be dressed with your favorite toppings.

Serving Suggestions

  1. Toppings and Presentation: Once your Dutch Baby Pancake is baked to perfection, it’s time to make it even more appealing. Sprinkle a generous dusting of powdered sugar over the top for a beautiful snowy effect. Add fresh berries like strawberries, blueberries, or raspberries to add color and a burst of fruity flavor. A small drizzle of fresh lemon juice can also add a delightful tangy contrast. Remember, the presentation is crucial, so arrange your toppings artistically for a mouth-watering display.
  2. Accompaniments: You can serve your Dutch Baby Pancake with a side of crispy bacon or sausage for a sweet and savory contrast. A fresh fruit salad or yogurt can also pair well. For beverages, consider freshly squeezed orange juice, hot coffee, or mimosa if you’re having a fancy brunch.

Cook’s Tips

  1. Ensuring the Pancake Puffs Up: For the ideal puff, make sure your oven is well preheated, and your pan is hot before you pour in the batter. Also, resist the temptation to open the oven door while it’s baking, as this can cause the pancake to deflate.
  2. Timing and Batter Preparation Tips: Plan your timing so that your Dutch Baby Pancake is served immediately after it comes out of the oven. This is when it’s at its puffiest and most impressive. Additionally, don’t forget to let the batter rest a few minutes before cooking to ensure the flour is fully hydrated.

Conclusion

Now you have all the insights and instructions needed to make a fantastic Dutch Baby Pancake at home. You’ll find that this dish is as much a joy to create as it is to devour. Whether you’re planning a leisurely weekend brunch or looking to shake up your breakfast routine, give this recipe a try. We’re sure you’ll fall in love with this charming and delicious dish.

This Dutch Baby Pancake recipe is just a starting point. Feel free to get creative with the toppings and accompaniments to make it your own. Once you’re comfortable with this recipe, we invite you to explore more of our delicious and varied recipes to bring more culinary adventure into your life. Happy cooking!

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