I'd heard about the "Dutch Baby" pancake, but I've never really known much about it. Turns out, a Dutch Baby is a type of pancake with crisp sides and a tender center. Like some other pancakes, it's a sweet breakfast. Unlike your standard pancakes, the light fluffiness of a Dutch Baby results from converting water to steam. I've heard the original Dutch Baby was served as three smaller pancakes, and eventually, the larger Dutch Baby replaced the baby Dutch Babies. If you want the original, simply use a heavy muffin tin instead of a cast iron skillet. In fact, I'm thinking I'll make the mini version myself next time! We had this Dutch Baby with a bit of lemon and powdered sugar. Your usual pancake toppings of fruit or maple syrup would work well too! You just gotta be quick since the Dutch Baby will fall back on itself a bit once it starts cooling.
Yield: 2-4 servings
|2.5 tablespoons||butter, melted|
|9 tablespoons||milk||1/2 cup + 1 tablespoon|
|10 tablespoons||flour||1/2 cup + 2 tablespoons - I used half whole wheat and half white.|
|1/2 teaspoon||vanilla extract|
|additional toppings as desired|
- Gather all materials.
- Preheat cast iron skillet in 400F oven for 5-10 minutes.
- Meanwhile, blend all materials except 1.5 tablespoons butter and toppings until smooth.
- Carefully remove skillet from oven and swirl around remaining butter, covering the bottom of the pan.
- Gently pour batter into hot skillet, and then return pan to oven, baking for 20 minutes. You can watch your Dutch Baby through the oven window, but do not open the oven!
- Remove Dutch Baby from oven and top with desired toppings. Cut into wedges and serve.