Dutch Baby Pancake
A big, puffy oven pancake baked in a hot skillet, crisp at the edges and custardy in the middle, served with lemon and sugar.
- Servings
- 3
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Oven
- 425°F220°C
Ingredients
One batch fills a 10-inch skillet. For 6, bake two batches in two skillets or one after the other.
Equipment
- 10-inch cast-iron or oven-safe skillet25 cm cast-iron or oven-safe skillet
- Blender or whisk
Instructions
Put the skillet on a rack in the middle of the oven and heat the oven to 425°F. The pan must be very hot.Put the skillet on a rack in the middle of the oven and heat the oven to 220°C. The pan must be very hot.
Blend or whisk the eggs, milk, flour, sugar, salt and vanilla until completely smooth and a little frothy, about 30 seconds in a blender. Let the batter rest while the oven heats.
With oven mitts, take out the hot skillet, add the butter and swirl until melted and foaming. Pour in the batter all at once and return the skillet to the oven straight away.
Bake without opening the door until puffed high and deep golden at the edges, 16–20 minutes. It will sink soon after it comes out; that’s normal.
Squeeze lemon over the top, dust with powdered sugar and cut into wedges. The skillet handle stays hot, so leave an oven mitt on it.
Notes
- Cold eggs and milk make a flatter pancake. Warm them briefly in a bowl of hot water if you forgot to take them out.
- Berries, sliced apples sautéed in butter, or maple syrup all work instead of lemon and sugar.
My notes
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Nutrition estimate
- Calories
- 350
- Protein
- 11 g
- Carbs
- 35 g
- Fat
- 18 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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