Dutch Baby (German Pancakes) VIDEO

As seen on

Natasha's Kitchen

Total Time

28 mins

Prep Time

10 mins

Cook Time

18 mins

Rating

(95)

Ingredients

4 servings

3 large eggs, at room temperature (put in warm water 5 minutes)
1/2 cup all-purpose flour
1/2 cup whole milk, at room temperature (microwaved 15 seconds)
1 Tbsp sugar
1 tsp vanilla extract
Pinch of salt
Pinch of nutmeg (optional)
3 Tbsp unsalted butter

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Preparation

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Step 1

Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.

Step 2

Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.

Step 3

Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.

Step 4

Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.

Step 5

Carefully remove the pan from the oven with hot mitts and serve pancake right away.

Chef’s notes

Dutch Baby pancakes are derived from German Pancakes. The name “Dutch” was coined by Manca’s Cafe (1900-1950), a restaurant in Seattle. The owners’ daughter mispronounced the German word “Deutsch” which means German and it was originally served as 3 small (baby) pancakes, hence the name, “Dutch Baby.”

Dutch baby needs a generous amount of butter on the bottom and sides of the pan to prevent sticking and allow the sides to rise properly.

You can whisk the ingredients together in a bowl and whisk vigorously until well blended if you do not have a blender.

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Skill Level

other

Dutch Baby (German Pancakes) VIDEO

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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