Dutch Baby Pancake

by cakeduchess on July 25, 2010 · 5 comments

This is not your typical pancake. I have been making pancakes every day for about 2 years straight now for my little princess. She never really liked cereals. Doesn’t drink milk unless it’s a cappuccino. Yes, I know. She has good culinary taste for such a young age. I came across a Dutch Baby Pancake recipe about a year ago. I have to be honest. It flopped. It was totally flat and never quite rose. Chef actually ate it. He is sweet like that. He will try something of mine even if it doesn’t look the best and then tell me gently how to fix it for next time. I was frustrated that it was so boring and didn’t look puffy and fabulous like it did on the recipe and never made it again. Until today. Sunday morning. Dutch Baby Pancakes were a hit. And here is maybe why. I mixed it for about seven minutes with my hand mixer. I kept mixing and mixing. The batter is very watery but it was getting these little bubbles. I believe I didn’t mix it enough the last time. I even used low-fat milk and still rose to a beautiful puff of dough that smelled buttery and just divine. You could use half and half instead of the milk. I will have to try that the next time and see the result.
2 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk or low-fat (you can even use half-half)
dash of salt
2 oz (4 tbsp unsalted butter)

Heat oven to 450 F. and put a large skillet or shallow Dutch oven in to heat. I used a cast iron skillet. Beat the eggs, flour, milk, and salt.  Mix all the ingredients together and keep on mixing. The more air you beat into the batter, the higher it will rise in the oven. As soon as you take it out of the hot oven, it will deflate a little. But no fear, it is delicious! When the oven is hot, toss the butter into the skillet and let it melt. Pour the batter into the skillet and return to the oven. Bake for about 12-15 minutes. It should be nice and golden and puffy. Serve with powdered sugar alone or with lemon juice (recipe below). If you don’t have lemons around, it is just fine with the powdered sugar. With just powdered sugar you are saving some calories. If you don’t mind a little extra fat, do the butter/lemon topping.
4 oz melted butter
juice of 1 lemon
powdered sugar

When pancake is done, pour on the butter, the lemon juice and dust on the powdered sugar. Serve immediately.

{ 5 comments… read them below or add one }

A Thought For Food July 25, 2010 at 3:32 pm

A few bloggers have been posting this… and the more i see them, the more i have this burning urge to make them! Yum!


chefswife July 26, 2010 at 2:33 pm

Hi Brian,
You have to try it. It is really great and I think it could be even better with some fresh fruit on side. See you later on twitter:)


Denise January 23, 2011 at 2:55 am

This looks/sounds just like my puffy pancake…LOVE these!! My favorite topping is also butter & fresh squeezed lemon juice! My girls devour these also!! Soooo good! I’m starting to crave one now.

So nice to be chatting with you on Twitter!
Denise @ Creative Kitchen


Anonymous June 6, 2011 at 8:12 pm

I have made these often for my family. I got the recipe from a Norwegian lady who made them in a glass 9×13. She used to mix ingredients in a blender for some time and pour the batter into the hot buttered pan on the oven door. Voila. Must admit to adding a dollop of whipped cream and fresh fruit… Thanks for posting a great breakfast treat. Might get myself a cast iron pan to see the difference.


strongheart ml March 10, 2013 at 12:44 am

I keep seeing this everywhere but never the topping i learned from my mother-in-law years and years ago. don’t remember where exactly her recipe originated, but she called it a German Pancake.

cover w/thin smear of unsweetened applesauce, cinnamon, squeeze of lemon juice here and there over applesauce, then cover with pd sugar snow storm from sieve.


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