This Dutch baby recipe begins with a simple dough that is easy to make in the mixer. It bakes in a large, swollen, golden brown pancake in the oven!
This Dutch baby pancake is for you If 1) you love popovers, 2) you love crepes and/or 3) you want the brunch to be as simple as possible. This recipe could not be easier!
In contrast to Stovetop pancakes, a Dutch baby bakes in a hot pan in the oven. While it cooks, it is papped that the eggy dough (think of Popovers) and becomes a beautiful golden brown golden brown. The pudding slices taste a lot of crepes and they are a delicious vehicle for coverings such as fresh fruit.
I shared a Raspberry Lemon Dutch Baby recipe in my first cookbook, but I’ve never shared one here. With Mother’s Day this weekend I thought that now would be the perfect time to change that!
This classic Dutch baby recipe takes about 20 minutes and demands less than 10 ingredients. The pancake is swollen, tender and beautifully golden brown. Stacked with your favorite topping (mine are berries and sugar powder!) Would be a delightful pleasure for Mother’s Day … or every day you want to have a simple, delicious brunch.
Dutch baby pancake ingredients
Here is what you need to do a Dutch baby pancake:
- Egg – They let the pancakes bloze out in the oven. No baking powder here!
- All -purpose flour – There is its structure to the simple dough.
- Milk – I think that full milk achieves the best results, but also work 2%.
- Cane – I tried to make Dutch babies without sugar, but in the end it tastes boring. A small sweetness brings out the rich flavors in the dough.
- nutmeg – for warm, earthy taste. A pinch of cinnamon or cardamom would also be very nice. You could even add a drop of vanilla extract!
- Unsalted butter – It adds butter aroma and prevents the pancake from sticking to the pan.
- And sea salt – To bring all flavors to pop!
Find the full recipe with the following measurements.
How to do a Dutch baby
You could whisk this dough by hand, but I think it’s even faster and easier to make in the blender!
Simply add the eggs, flour, milk, sugar, salt and nutmeg to a mixer and mix them smoothly.
In the meantime, preheat the oven to 425 ° F with a 10-inch cast iron pan. You want the pan to be hot when you add the dough. When the dough hits the hot pan, it generates steam that starts the pancake immediately.
- Tip: You don’t have a cast iron pan? Every 10-inch oven safe pan works here.
Remove the pan from the oven (carefully – it’s hot!) And add the butter. Tilt the pan so that the butter covers the floor and sides when melting.
Pour in the dough and bake In the hot oven until the edges of the Dutch baby pancakes are inflated and golden and the center is set.
That’s it!
Tips on the Dutch baby recipe
- Start with room temperature ingredients. Just like with the production of Popovers, it helps to use more milk temperature milk and eggs in a Dutch baby in the oven. Take it out of the fridge and let it sit at room temperature for about an hour before making this recipe. Or to warm it up faster, the milk in the microwave (not too long – it should be room temperature, not hot!) And let the eggs sit a small bowl of warm water for a few minutes.
- Your pan is important. This recipe makes a good amount of dough for a 10-inch pan. A 9-inch pan also works, but you may have to increase the baking time because the pancake is thicker. I would not be smaller or larger than 9 or 10 inches. If the pan is too small, the pancake is too thick. Too big and it will be too thin. If you do not have the right pan of the size, you can use a 9-inch cake dish or another baking dish instead!
- Preheat the pan. This simple step is very important to help your pancake puff! I like putting my pan in the oven when it is still cold and let the pan preheat together with the oven.
How to serve
Tasteful toppings are half the fun of a Dutch baby pancake!
Most of the time I serve mine Fresh berries and a dust of sweetener sugar.
These options would also be delicious:
More favorite recipes for Brunch
If you love this Dutch baby pancake recipe, try one of these delicious brunch dishes next:
Dutch baby
Served 4
This Dutch baby pancake boils in a hot pan in the oven and is beautifully inflated and golden brown while baking. The edges have a delicious crispy texture, and the middle is soft and vanitar – perfect for the pile with your favorite coverings.
Prevent your screen from becoming dark
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Preheat the oven to 425 ° F. Place a 10-inch cast iron pan in and let the pan preheat for at least 5 minutes.
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Place the eggs, flour, milk, sugar, salt and nutmeg in a mixer. Mix until they mix smoothly.
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Carefully remove the hot pan from the oven and add the butter. Throw the floor and sides of the pan and pour the dough into it. Run the pan back in the oven and bake it for 13 to 16 minutes or until the edges are inflated and golden brown and the center is set.
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Take out of the oven and remove the Dutch baby out of the pan with a spatula. Transferred to a serving bowl and dust with powdered sugar. Serve with fresh berries.
Recipe adapted by the New York Times