A Dutch Baby, also known as a German pancake, is a delightful cross between a pancake, a crepe, and a popover. This light and fluffy treat is perfect for breakfast, brunch, or even dessert. As it bakes in the oven, the batter puffs up dramatically, creating a golden, crispy edge with a tender, custard-like center. The best part? It’s incredibly easy to make with just a handful of pantry staples. Serve it straight from the oven with a dusting of powdered sugar, a squeeze of lemon, or a drizzle of maple syrup for a truly irresistible experience.
Ingredients:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for serving
- Lemon wedges, for serving (optional)
- Fresh berries or maple syrup, for serving (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven to heat while you prepare the batter.
- Prepare the Batter: In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend or whisk until the batter is smooth and free of lumps.
- Melt the Butter: Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet, swirling it around to coat the bottom and sides evenly.
- Pour the Batter: Immediately pour the batter into the hot, buttered skillet. Quickly return the skillet to the oven.
- Bake: Bake for 20-25 minutes or until the Dutch Baby is puffed up and golden brown around the edges. Avoid opening the oven door during baking to prevent the Dutch Baby from collapsing.
- Serve: Remove the skillet from the oven. The Dutch Baby will deflate slightly as it cools. Dust with powdered sugar and serve with lemon wedges, fresh berries, or a drizzle of maple syrup, if desired.
Enjoy your beautiful and delicious Dutch Baby, perfect for a special morning treat!
