DUTCH BABY PANCAKE

March 1, 2016

Dutch baby pancakes are sweet popovers usually served for breakfast. They work best if done in a cast-iron skillet. Surprisingly easy to make they are like pieces of modern art. Each one unique and quite quirky.
They look all pretty and big while in the oven but won’t be quite as voluminous when you take them out. But no worries, all the delicate flavor will remain.

DUTCH BABY PANCAKE

  • 3 large eggs
  • ⅔ cup (156ml) milk
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup (65g) flour
  • 1 tablespoon butter
  • powdered sugar

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_ place a 10” cast-iron skillet on the middle rack of your oven

_ preheat to 230°C [450°F]

_ put the eggs in a large bowl and whisk for about 2 minutes [until light and frothy]

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_ add milk, sugar, salt and vanilla

_ whisk to combine

_ sift in flour and whisk until smooth

_ let rest for 5 to 10 minutes

_ remove skillet from your oven [watch out not to burn yourself]

_ add butter to the skillet

_ swirl the pan to coat the entire bottom

_ pour batter into the hot pan

_ place back in the oven [shut the door as quickly as possible]

_ bake for 15 minutes [until sides are puffed up a lot and the entire pancake is golden brown]

_ remove from the oven [the pancake will deflate a little]

_ dust with sugar

_ transfer to a plate or eat right out of the pan

_ serve immediately [topped with fruit, lemon wedges, sugar,… what ever you feel like]

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