Dutch Baby Pancake – Delicious, Simple Beautiful
I love to find a dish that’s easy to make and most likely, can be made with ingredients you have on hand or, even some of the elements can be improvised. Well, hello Dutch Baby Pancake! She’s hits all the marks – easy, inexpensive, beautiful, delicious and flexible. What a gem! Another awesome attribute is that you can make this delightful dish and serve it right from the pan. That’s right – less dishes to clean too and the presentation is perfect rustic-gorgeousness (probably not a real word).
About My Love For Cast Iron Pans
Another one of my favorite things about making a Dutch Baby (besides saying Dutch Baby) is that you can make this in a cast iron pan. You don’t have to use a cast iron pan, you can use any oven proof 9 to 10 inch pan, but cast iron is by far, the best. If you don’t have a cast iron pan, please go get one! Compared to most cookware, cast iron is very inexpensive. You can find one anywhere, even at most hardware stores! Buy a few in various sizes if you can, but I suggest starting with a 9 inch pan. A cast iron pan needs a bit of “seasoning” but once you do it, you’ll have a kitchen workhorse that you can use for so many things, (oh my, where to begin…….) and the clean up will be a breeze!).
Here’s how to season your new best friend:
- Scrub your new (baby) skillet in hot soapy water
- Let it dry completely
- Using a paper towel, spread a thin layer of vegetable oil over the entire inside surface, even up the sides
- Set your oven to 375 degrees, Place the pan upside down on the middle rack of your oven (you can put a tray on the bottom rack in case any oil drips)
- Bake for one hour, turn off the heat, then let the pan cool completely in the oven
After you’ve used you pan to cook, this is how to clean your new best friend:
- Wash the (baby) skillet by hand using hot water, no soap (you don’t need to use the soap because you’re pan is seasoned)
- To remove any residue or hardened pieces, use a paste of salt and water
- Hand dry the pan
- Using a paper towel, spread a thin layer of vegetable oil over the entire inside surface, even up the sides (This will keep the pan from rusting)
- You’re done
Mine is an upgraded model. It’s from Calphalon. If you want a super fancy, beautiful, cast iron pan that comes already seasoned, check out https://www.calphalon.com
OK, Back To Our Dutch Baby!
Get all your ingredients together first
1/2 cup all-purpose flour
1/2 cup milk (you can use any kind of milk, I used buttermilk. You can use whole milk or 1% or 2%. I’ve never tried it with 0%, so let’s not go that far and I’m not sure if non milk products like cashew milk etc. work, but you get my drift.)
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla or almond extract
1/2 teaspoon salt
2 tablespoons butter
Select your toppings: Powdered sugar, fruit, syrup, nutella, nuts, jam, whatever you’d like to put on top of this Dutch Baby! (You could even make it savory by omitting the sugar and adding some veggies! How about that!
Put all the ingredients (except the butter and the toppings!) in the blender. Let it blend on high for 30 seconds, make sure to scrape down the sides and give it another 10 seconds just to make sure it’s super smooth and aerated. Let the batter rest for about 30 minutes. This works for all types of pancake type batters, dutch baby, pancakes, waffles, crepes.
How To Make Your Dutch Baby Puff and Crisp
Now, set your oven to 425 degrees. About 10 minutes before your batter’s done resting, put your pan on the middle rack of the oven to heat. Carefully remove the screaming hot pan from the oven and set it down on a trivet or on the cook top. Put the butter in the pan and give it a gentle swirl as it sizzles. Quickly pour the batter into the pan and return to the oven. Set your timer for 15 minutes. Cook for 15 to 20 minutes, until the Dutch Baby is puffed and golden on top with slightly darkened edges (that’s the best part). I peek quite a bit towards the end to make sure it’s not too brown. Remove from the oven, then immediately add your toppings.
I used fresh berries – raspberries, blueberries and boysenberries. Then, top with a little powdered sugar. It tastes good and it looks really pretty. Then take your beautiful Dutch Baby right to the table for everyone to go crazy over. Did I mention how incredible this smells? Let me know how yours turns out!
Dutch Baby with Fresh Berries
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup milk or buttermilk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla or almond extract
- 1/2 teaspoon salt
- 2 tablespoons butter
- Fresh Berries or topping of your choice (nuts, jam, syrup, nutella, etc)
- powdered sugar for dusting
Instructions
- Into the blender, add eggs, flour, salt, milk, granulated sugar, extract. Let it blend on high for 20-30 seconds, make sure to scrape down the sides and blend another 10 seconds. Let the batter rest for about 30 minutes.
- Set your oven to 425 degrees. For the last 10 minutes before your batter is done resting, put your pan in the oven on the middle rack. Let the pan heat. Carefully remove the hot pan from the oven and set it down on a trivet or on the cook top. Put the butter in the pan and give it a gentle swirl as it sizzles. Quickly pour the batter into the pan and return to the oven. Set your timer for 15 minutes. Cook for 15 to 20 minutes, until the Dutch Baby is puffed and golden on top with slightly darkened and crispy edges. Check frequently the last 5 minutes of cooking to be sure it doesn't over brown. Remove from the oven, then immediately add your toppings. Lightly sift powdered sugar over the top and serve right from the pan.
