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Dutch Baby
Dutch Baby
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Fluffy Dutch Baby pancake rises like magic in the oven with a simple batter of flour, eggs, sugar, butter, and milk.
Ingredients:
  • 3 tablespoons butter
  • 2 large eggs, at room temperature
  • 1 egg white, at room temperature
  • 2/3 cup milk, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Sifted powdered sugar
  • Splash of lemon juice
Instructions:
  • Preheat the oven to 400°F with a 10-inch cast iron skillet inside for at least 8 minutes.
  • Melt 3 tablespoons of butter in a saucepan or microwave. Use 1 tablespoon for the batter and 2 tablespoons for greasing the pan.
  • Create the batter: Combine eggs, egg white, milk, 1 tablespoon melted butter, sugar, flour, vanilla, cinnamon, and salt in a blender. Blend for about 30 seconds until smooth. Scrape down the sides of the blender with a rubber spatula if needed.
  • Carefully remove the hot skillet from the oven using a thick pot holder to protect your hands from the heat. Swirl in the remaining 2 tablespoons of melted butter to coat the bottom of the pan, then gently pour in the batter without splattering the sides.
  • Return the pan to the oven and bake for 20 minutes until the Dutch baby puffs up around the edges, obscuring the center.
  • Once the Dutch baby is finished baking, carefully transfer it from the oven to a large plate using a thin spatula. Allow it to rest briefly and then cut it into wedges. Sprinkle with powdered sugar, a dash of cinnamon, and a splash of lemon juice before serving. For added deliciousness, top with your favorite berries or fruits.

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