Dutch Baby Pancake
Dutch Baby Pancake
I make regular pancakes from time to time on the weekends. I've been wanting to make a Dutch Baby for a while but I wasn't sure if my husband would be a fan. Well, surprisingly, I was wrong. Since I've made it, it's been requested 2 more times in 3 days! If you've never had a Dutch Baby Pancake it's a cross between a crepe and a pancake. It's also less time consuming than crepes or pancakes because you make the batter in a measuring cup (or blender) and bake the entire pancake (rather than making 1 or 2 at a time). It definitely feels lighter and airier than a regular pancake. This is because the eggs are aerated with a blender (or stick / hand mixer etc). I add the cinnamon, nutmeg, and vanilla bean paste for added flavor and warmth. I've become a fan of vanilla bean paste. The flavor is more concentrated than vanilla extract because the beans are actually in the paste. The salt balances out the flavor. I add the flour at the end because I don't want to blend it too much (that'll develop the gluten and we want a light pancake). Let the batter sit while the oven pre heats and butter melts. This will hydrate the flour. Serve with fresh berries and warm pure maple syrup and it'll be "just right."
Equipment
- 10 inch oven safe skillet https://amzn.to/3wKyQWU **
- 2 cup liquid measuring cup https://amzn.to/4cqSoAf **
- immersion blender / regular blender / food processor https://amzn.to/4cg43By **
- spatula https://amzn.to/3IzU8cE **
- oven mitt https://amzn.to/3wRNdZB **
Ingredients
- 2 large organic eggs
- 2 tbs organic unsalted butter
- 1/2 cup organic grass fed whole milk
- 1/2 tsp kosher salt https://amzn.to/3Sa6PAV **
- 1 tbs raw organic cane sugar scant
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp vanilla bean paste or vanilla extract https://amzn.to/45Z4BHM **
- 1/2 cup organic unbleached all purpose flour
For Serving
- organic strawberries, blueberries, bananas
- organic pure maple syrup
Instructions
- Allow the milk and eggs to come to room temperature (see notes).
- In a liquid measuring cup, add the milk and eggs and blend with an immersion blender (alternatively place in a regular blender or food processor). Blend for 15-20 seconds on high until the eggs and milk are incorporated.
- Add the salt, sugar, cinnamon, nutmeg, and vanilla bean paste. Blend on high for 15 seconds until fully incorporated.
- Add the flour, blend for 15 seconds. Scrape down the measuring cup (blender or food processor) to ensure the flour is incorporated. Blend again for another 15 seconds. Set aside.
- Pre heat the oven to 425℉. Once it comes up to temp, place 2 tbs of butter in the skillet and place the skillet on the bottom rack (if you have other racks, make sure they're not too close because the pancake souffles up). Set a timer for 2 minutes. Check to see if the butter has completely melted. If it hasn't let it sit for another couple of minutes until it completely melts. Watch it so it doesn't burn.
- Carefully remove the pan wearing an oven mitt. Swirl the butter, so that it covers the entire pan. Pour the pancake mix into the pan and place in the oven. Bake for 15 minutes. Reduce the heat to 300℉ and bake for another 5 minutes.
- Carefully remove from the oven with an oven mitt and place the fruit inside the pancake and serve with pure maple syrup.
Notes
** Amazon affiliate - I may receive comepsation.
If you're impatient and don't want to wait 30 minutes or so for the eggs and milk to come to room temp, you can place the whole eggs (in the shell) in a bowl with very warm (not hot) water. This will only take a few minutes for it to come up to temp. You can also microwave or heat on the stove the milk for 30 seconds. Â
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2 Comments
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Mamta Kaji
So delicious, love it! Much more interesting than just a traditional pancake! 😋
Zahavalox
Yesss so good! Thank you <3!