It’s one of the simplest, most impressive, and most versatile things you could make. Top it with a sweet fruit compote, jam, chocolate sauce, caramel sauce, pecans, walnuts…the list goes on and on.
Derived from the German Pfannkuchen, the Dutch Baby Pancake is essentially a cross between a pancake, crepe and popover and the perfect weekend treat.
Note: It’s totally acceptable to eat this right out of the pan. Live your life!
- 1/2 cup all-purpose flour
- 1 tsp. cinnamon
- 2 eggs
- 2 tbsp. granulated sugar
- 1/2 tsp. salt
- 1/2 cup whole or 2% milk
- 1 tsp. vanilla extract
- 2 tbsp. unsalted butter
- Place flour, cinnamon, sugar, salt, milk and vanilla extract in a blender or food processor. Blend for 10 seconds, scrape down the sides of the blender to make sure all of the flour is incorporated. Blend again for another 10 seconds until everything is well incorporated. The batter will be quite liquidy at this point.
- Leave the batter to rest for at least 20 minutes so the liquid can properly absorb the flour
- Meanwhile, preheat your oven to 425 degrees Fahrenheit. Place an oven-safe pan such as a cast-iron skillet into the oven.
- Once you’re ready to make the pancake, place the butter into the heated pan and swirl the pan to coat the bottom and sides.
- Pour your batter into the pan and place immediately into the preheated oven.
- Bake for 15-20 minutes until the pancaked has puffed up and has a dark brown colour on the sides and edges.
- Serve it hot with a dusting of icing sugar, freshfruit, lemon zest, maple syrup or whatever your heart desires!
Enjoy your easy weekend breakfast…or savoury brunch item…(psst, we might just have some more Dutch Baby recipes to show you!)
*Recipe adapted from The Kitchn