Pancakes & Waffles
Dutch Baby Pancake
A dramatic puffed oven pancake with crisp edges and a custardy middle.
- Prep
- 10 mins
- Cook
- 22 mins
- Total
- 32 mins
- Serves
- 4
- Level
- Easy
The batter goes into a very hot buttered skillet, which makes the sides climb up as it bakes. Use room-temperature eggs and milk for the best rise. Don't open the oven door early; the pancake deflates soon after it comes out, which is normal.
Ingredients
Serves 4
Directions
- Place a 10-inch oven-safe skillet in the oven and heat it to 425°F (220°C) for 10 minutes.
- Blend the eggs, milk, flour, sugar, salt and vanilla in a blender for 30 seconds until smooth, or whisk well in a bowl.
- Carefully remove the hot skillet, add the butter and swirl until melted and foaming.
- Pour in the batter right away and return the skillet to the oven.
- Bake 18 to 22 minutes, until deeply golden and puffed up the sides. Do not open the oven in the first 15 minutes.
- Dust with powdered sugar and serve at once with lemon and berries.
Tips and make-ahead notes
- Handle the skillet with an oven mitt; the handle stays very hot.
- A cast iron or heavy ovenproof skillet works best.
- Cold eggs and milk reduce the puff, so set them out 30 minutes ahead.
Nutrition per serving
- Calories
- 250
- Carbohydrates
- 22g
- Protein
- 9g
- Fat
- 14g
- Fiber
- 1g
- Sodium
- 340mg
Estimated. Values change with brands, portion sizes and substitutions.
