Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 3 eggs; 5/8 cup flour; 1/2 cup milk; 1/4 cup butter; a pinch of salt; a pinch of nutmeg

by Matea

2 portions

20 min

Is there anyone in this world who doesn't like pancakes?!

Quite probably not, but on the other hand, most people don't like making them. Including me.

To prepare a Dutch baby pancake or a German oven pancake you’ll need the usual pancake ingredients and a pan suitable for the oven. And just a bit of time.

This pancake is perfect for breakfast or as a snack, in both, sweet and savoury combinations. You can easily combine it with fruit, whipped cream or vanilla custard. If you prefer savoury combinations, you can follow my example here or use other toppings of your liking. I can also suggest avocado, smoked salmon, cheese... Options are endless.

Dutch Baby Pancake

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Recipe details

Yield 2 portions
Time spent: Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min

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Instructions

Preheat your oven to 430 °F. Keep the skillet in the oven for at least 15 minutes.
Meanwhile, prepare the mixture. Mix all the ingredients except butter.
When the mixture is ready and when your pan is hot, take it out of the oven and toss butter cubes in.
Work fast enough to keep the butter from burning. Make sure that the butter coats all sides of the pan. Pour the pancake mixture into the pan and place everything in the oven.
Keep your eyes on the pan. You can tell it’s cooked enough by its colour and volume. It will take approximately 12-15 min.
Add toppings of your liking and enjoy.

Comments

S on Oct 08, 2020

Skillet size?

Like Reply
- Matea on Oct 09, 2020
  
  24 cm /10 inches
  
  Like
Etet on Oct 09, 2020

Milk and flour ratio seems off. Even with eggs this will be gooey and sticky. Dutch baby pours into a hot pan, doesn't it?

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- See 1 previous
- Matea on Oct 09, 2020
  
  Pan is piping hot and butter is melted. Batter is not gooey and it won’t stick, if that’s what worries you. Try mixing it and if you think that it’s too thick, add a bit more milk, but these ratios work well for me.
  
  Like
- Lori Ward-Laatsch on Jan 13, 2022
  
  When I make them I have 2 different recipes now, had same one for years found another similar but made a bit more.
  
  1st is 4 eggs 1 cup milk 1 flour and 1/4 butter 2 tbl sugar but you pour some not all of the butter in the batter.
  
  Newest version
  6 eggs 1 cup milk 1 cup flour pinch of salt tsp vanilla and 3 tbls sugar 6 tbl butter. Slightly less flour to egg ratio.
  
  Both cook at 425 for 20-25 minutes or until they smell tells you it is ready and at that point it is going to burn the edges if you don't check on it.
  
  I often use whole eggs and egg whites it always turns out fluffier that way. I have made these so often I know how the batter should feel so some times I go a little overboard with it trying different pans more than one pan etc.
  
  The worst part is I have to have lots of butter on it lemon zest and juice and lots of powdered sugar. Most people have all those on it just not nearly as much as I like to put on it which is kind of embarrassing if I order it in a restaurant and explaining how much of all I need lol.
  
  This has been in our family for 50 years given to my mom and my aunt by their very good friend who we still see sometimes sweet lady.
  
  Like

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