Dutch Baby
Get ready for the most spectacular breakfast show – watching this giant, puffy pancake rise in your oven is pure kitchen magic! Like a cross between a crepe and a popover, this Dutch Baby creates an impressive golden crater perfect for filling with your favorite toppings.
This isn’t your ordinary pancake. When it emerges from the oven, it’s dramatically puffed at the edges, golden brown, and ready to be showered with fresh berries, a squeeze of bright lemon, and a dusting of powdered sugar. The texture is incredibly unique – crispy edges give way to a tender, custard-like center that makes every bite memorable.
Ingredients
For the Batter:
- 3 large eggs, at room temperature
- ⅔ cup milk, at room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For Cooking:
- 3 tablespoons unsalted butter
- 1 tablespoon unsalted butter, melted
For Serving:
- 1 tablespoon fresh lemon juice
- 1 tablespoon powdered sugar
- 3 cups fresh mixed berries
Steps
- Position rack in center of oven and preheat to 425°F (218°C). The high temperature is crucial for achieving that dramatic puff.
- Combine 3 large eggs, ⅔ cup milk, ½ cup flour, ¼ teaspoon salt, and 1 teaspoon vanilla in a blender. Blend for 30-45 seconds until completely smooth with no lumps. Let rest while preparing the pan.
- Place 3 tablespoons butter in a 10-inch cast iron skillet and heat in oven for 5 minutes until butter is bubbling but not brown. Watch carefully – burnt butter will ruin the flavor.
- Working quickly but carefully (the pan is very hot!), pour batter into the center of the hot skillet. Do not stir – the butter should naturally create a golden crust.
- Bake for 15-20 minutes until dramatically puffed and deep golden brown. Don’t open the oven door during baking or the pancake may collapse.
- Remove from oven (pancake will begin deflating immediately – this is normal), brush with 1 tablespoon melted butter, drizzle with lemon juice, top with berries, and dust with powdered sugar. Serve immediately while hot.
