Dutch Baby Pancakes
Dutch Baby Pancakes also known as German Pancakes are large puff pancakes baked in a hot buttered cast iron pan & served with your favorite toppings!
Ingredients
- 1/2 cup milk (not skim)
- 3 eggs room temperature
- 1/2 cup AP flour
- 2 Tbsp sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 3 Tbsp butter
Instructions
- In a blender, add the milk, eggs, flour, sugar, vanilla and salt. Blend for about 20 seconds until well combined, scraping down as needed. Let batter rest for about 20 minutes.
- Place a cast iron skillet in your cold oven and then preheat the oven to 425 degrees with the pan in it.
- Carefully remove the hot skillet from the oven using pot holders and place the butter in the skillet. Use a brush to spread the melted butter all around the pan including up the sides.
- Pour the batter in to the buttered skillet and return the pan immediately to the oven.
- Bake for 15-17 minutes or until puffed and golden. (It will be darker brown around the edges!)
- Serve warm with whatever toppings you want and a good sprinkle of powdered sugar!
Notes
A couple of tips for this recipe:
- Measure your flour carefully so you don’t add too much – spoon the flour in to the measuring 1/2 cup and even it off with a knife. Don’t pack it down!
- If you forget to get eggs out, or just want to make it quickly and not wait, just place your eggs in a bowl of hot tap water for a minute or two – they will come right up to room temperature.
- Mind that you don’t burn your hands on the cast iron pan! I always keep a pot holder on top of the handle after removing it from the oven so I don’t forget how hot it is.