A favorite of many Bed and Breakfast’s in California is the “Dutch Baby” pancake, usually served with fresh berries and powdered sugar
What Is a Dutch Baby Pancake?
Pre-Made Blended Batter, a Hot Oven, and a very Hot Skillet are the “winning combination” for the perfect Dutch Babies!
Start with a thin, pancake-like batter and a very hot skillet. Pour the batter into the skillet all at once and slide it into a hot oven. Within a few minutes, the batter will start to puff around the edges, rising higher and higher. Once those edges turn golden it’s ready.
The Dutch Baby’s center, if it puffs up, will quickly collapse back into the pan as the steam evaporates in the cooler air, out of the oven. What’s left behind is a pancake with the soft, tender texture of a creamy hot crepe and the eggy sides of a popover.
Add some fresh berries to the center and sprinkle with powder sugar.
Now slice and serve!
Dutch Baby Pancake
Makes one large pancake, serving 2-4 people.
What You Need:
Ingredients & Equipment
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1/4 teaspoon lemon zest
- 4 tablespoons unsalted butter
- Powdered sugar & fresh berries for serving
- Blender or food processor
- Spatula
- 9- or 10-inch skillet with an oven-safe handle
- A sifter or sieve to sprinkle the powdered sugar on top
Instructions
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the skillet and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 450°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove on an active burner to keep hot. Add the butter and stir with a wooden spoon to coat the bottom and sides of the pan. DO NOT BROWN THE BUTTER.
- Add the batter: When the butter is 90% or all melted, pour the batter on top of the butter. Make certain the batter is even in the pan. Place the skillet back into the oven. (Turn off the surface burner.)
- Bake the Dutch baby: Bake until the Dutch baby is lightly browned across the top, and darker brown on the sides and edges, about 20 minutes. (your Dutch Baby may not puff – that is ok)
- Serve while hot: You can either serve from the skillet or transfer the Dutch baby to a plate for serving. Serve with fresh berries on top and make certain you dust the pancake and berries with powdered sugar.
- Cut into wedges and serve on individual dishes – replacing any fruit that may roll off.
- Mmmmmmmm, Dutch Baby Pancakes! A treat for company or any special occasion, even as a unique dessert.
The base of the Dutch Baby is a type of not very sweet custard, that is why the powdered sugar is required.
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A few tricks of the Dutch Baby trade from California’s Bed and Breakfast cooks.
Pre-Made Blended Batter, a Hot Oven, and a very Hot Skillet are the “Winning Combination” for perfect Dutch Babies!
• First, use a blender or food processor to make a very smooth batter with NO lumps.
• Rest your batter to give the flour a chance to absorb the liquid properly, which gives the pancake a better texture and a less of a “flour” flavor.
• Finally, use a very hot skillet to help the pancake cook. You’ll also get some crunchy, caramelized edges.
• Be certain to use a 9 or 10-inch skillet for making this pancake. This smaller-sized skillet helps to increase the chances for the to center puff and keep its shape better for a plate.
• The pan doesn’t have to be cast iron; you can use any oven-safe pan or baking dish or skillet. A pie dish works, but if you have a 9″ cast iron skillet, use it, they can get plenty hot, and that is the secret to good Dutch Babies.
Place the skillet you’re using on the middle rack of your oven, to warm it along with the oven itself and heat all to 450°F.
Serves 2-4
(Source: Photos from both ARTS&FOOD staff and thekitchn.com. The recipe is adapted from The Hope-Bosworth House Bed and Breakfast in Geyerville, California, and thekitchn.com – link & address: thekitchn https://goo.gl/QDqcp4,21253 &Hope-Bosworth, Geyserville Ave, Geyserville, CA 95441)
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