Dutch Baby Pancake

Have you ever tried a Dutch Baby Pancake? If not, then you are missing out big time! This isn’t your run-of-the-mill pancake, people. It’s a unique, fluffy, and absolutely delicious pancake that actually is more of a cross between a pancake, a crepe, and a popover. Perfect for breakfast, brunch or heck, why not a special dessert? This is a real showstopper!

Not only does the Dutch Baby Pancake taste amazing, but it’s also fun to watch it puff up in the oven! Yeah, you heard right. This baby is baked, not fried. When you pull it out, let the oohs and aahs ensue. Trust me, your peeps are gonna love it!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Yield: 1 large pancake

But enough chit-chat. Let’s get down to business and start cooking this glorious pancake, shall we?

Ingredients & Equipment You’ll Need

• 3 large eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 tablespoon sugar
• Pinch of nutmeg
• 4 tablespoons butter

Equipment:

• Blender
• Oven-safe skillet

The eggs and flour are the main binding ingredients, while the milk makes everything rich and creamy. The touch of nutmeg gives a surprising depth of flavor. You can replace nutmeg with cinnamon or vanilla if you like. And folks, don’t skip on the butter. It gives that irresistible flavor & also helps the pancake inflate gorgeously.

How To Make Dutch Baby Pancake

1. Start by preheating your oven to 425��F. You want it nice and hot!
2. Add eggs, flour, milk, sugar, and nutmeg into a blender. Blend until smooth. Leave it for 20 minutes to allow the flour particles to absorb the liquid.
3. Now, place butter in a oven-safe skillet and place in the oven. Once the butter has melted, pour in the rested batter.
4. Bake for 18-25 minutes, or until the pancake is fully puffed and browned on top. Remember not to sneak a peak, you don’t want any of that hot air escaping!
5. Remove from the oven, cut into servings, and enjoy with your favorite sweet toppings.

Tips For The Best Results

• Make sure all your ingredients are at room temperature.
• Don’t overmix the batter. Blend just until smooth.
• Bake immediately after pouring the batter into the skillet.

Storage Tips

• You can store leftovers in the fridge for a couple of days.
• Reheat in a toaster or oven, not a microwave.

Frequently Asked Questions

Q: Can I make this recipe with whole wheat flour?
A: Sure, but it may make the pancake a bit denser.

Q: Can I make it ahead of time?
A: Not really, Dutch Baby Pancake is best served fresh outta the oven.

Q: Does it deflate after baking?
A: Yes, it does deflate quickly but that doesn’t affect the taste.

Q: Can I double this recipe?
A: For best results, it’s better to make two individual ones.

Q: Can I use a baking dish instead of a skillet?
A: Yes, as long as it’s oven safe and has high sides.

Nutritional Facts of Dutch Baby Pancake

Each serving has around 190 calories, 10g fat, 20g carbs and 7g protein. But let’s be honest, when something tastes this good, who’s counting?

Overall, Dutch Baby Pancake is a winner in my book. It’s simple, delicious and always a crowd pleaser. Enjoy it with a dusting of powdered sugar, a drizzle of syrup, or some fresh fruit. Bon App��tit!