My Aunt Lynn used to make Dutch Baby pancakes whenever we went on vacation. They always seemed so complicated and fancy, probably because they were only made on special occasions. My mom suggested I make them this week, and my aunt assured me that they are actually very easy. I never realized they only have four ingredients! That’s definitely in my skill range. My aunt’s recipe comes from an old issue of Sunset Magazine. It’s really delicious and fluffy and I’m already craving another one.
Dutch Baby Pancakes
I know, you’re like, “Heather, you forgot the measurements.” The amounts you use are dependent on the size of the pan you bake it in. Here is a chart from the original recipe:
My first question was, “How do I figure out what size my pan is?” You do it by pouring water into your pan. My mom let me borrow her 3-qt. cast iron pan, but you can use a paella pan, baking dish, or foil roasting pan. Really, anything, as long as it isn’t more than three inches deep. Once you’ve figured out your pan size, you know how much of each ingredient to use. It’s like magic.
Pre-heat your oven to 425°. Put your butter in the pan and put it in the oven.
While the butter is melting, you need to quickly blend up your batter. Mix your eggs for a minute, then slowly add the milk, followed by the flour. Once all the ingredients are added, mix for an additional 30 seconds.
By this time your butter should be melted. Remove the pan from the oven and pour in your batter. The pan will be hot. I’m really only typing that to remind myself that DUH, THE PAN WILL BE HOT.
Put the pan back in the oven and bake for 20-25 minutes, until the pancake is fluffy and brown.
The Dutch Baby will probably deflate when you remove it from the oven. Also, my oven cooks really hot. That Dutch Baby is DONE.
My deflated but still super-delicious Dutch Baby.
Annie had been dancing around in the kitchen the entire time this was baking. She knew it was a pancake and she was stoked to eat it.
They both loved it. Annie kept asking for more. I will have to make a bigger one next time! I dusted mine with powdered sugar, but Mike put syrup on his as well. You can top with anything, really – fruit, pie filling, jam, whatever your heart desires!
- (see picture above for measurements)
- To make, place butter in pan and set in a 425° degree oven.
- While butter melts, mix batter quickly. Put eggs in a blender or food processor and whirl at high speed for 1 minute.
- With motor running, gradually pour in milk, then slowly add flour and continue to whirl for 30 seconds. (if you use a bowl, beat eggs until blended gradually beat in milk then flour)
- Remove pan from oven and pour in batter.
- Return the pan to oven and bake until pancake is puffy and well browned, about 20-25 mins depending on your pan size.
- Dust pancake with powdered sugar.