Amazing Dutch Baby Pancake Recipe

Hey, I’m John Kanell and today we’re making a delicious Dutch baby, so let’s get started.

Preparation

First off, grab a 10-inch cast-iron pan and pop this into the oven so it gets nice and hot. Set that oven to 425 °F. While it heats up, we’ll do the rest.

The Batter

While everything gets nice and hot, we’re going to combine most of the ingredients in a blender. Think of a Dutch baby as a cross between a popover and a crêpe: in the middle it’s custardy and silky, on the outside crisp and puffed up high.

Ingredients

• ½ cup (60 g) all-purpose flour
• 2 tablespoons sugar
• ¼ teaspoon salt
• ½ cup (120 ml) whole milk
• 3 large eggs
• 1 teaspoon vanilla extract

Crack the eggs into a separate container to avoid any shells. Blend everything on high for 20 seconds, then let the batter rest. Like crêpes and popovers, you can make this batter in advance; even a short rest relaxes the flour and hydrates everything nicely.

Into the Oven

When the oven is hot, add 2 tablespoons of butter to the screaming-hot skillet. Swirl until melted, then pour in the batter. Return to the oven for 20 minutes. (No blender? Whisk the ingredients by hand, rest, and give a final whisk before pouring.)

Finishing Touches

Once puffed and golden, dress with powdered sugar and fresh berries. Cooked fruit can be added on top afterward; baking it into the batter weighs the pancake down and prevents a good rise. Savory versions work too—anything delicious will be amazing.

The middle stays soft and silky like a thick crêpe, the edges crisp like a popover, and it’s easy to cut and serve. Enjoy!