Dutch Baby Pancakes

I’ve been sick for nearly three weeks and haven’t felt like cooking, eating or frankly doing anything other than napping. Over the weekend I finally turned the corner on this cold. This morning, I made breakfast. Not just breakfast, but a new recipe and a new dish – Dutch Baby Pancakes! I’m so excited! I’ve never made a Dutch Baby! Wait, let me rephrase that… I’ve helped make three Dutch babies. They are now 25, 24 and 18 respectively. Dutch Baby Pancakes in a cast iron skillet however, are new to me. 🙂

IMG_9526

Simple to assemble, this delightful breakfast is whisked together in a blender, then poured into a hot skillet and baked in the oven. Talk about your no-brainer breakfast! Not only is it simple to put together, you don’t need many ingredients and the resulting pancake is spectacular to see coming out of the oven. It does deflate after you take it from the oven, but that doesn’t change the flavor!

Dutch Baby Pancake

This was supposed to be a “Sundays With Joy” recipe, but her recipe calls for Coconut, Pineapple and Banana. My darling Dutch husband doesn’t like coconut or pineapple so I improvised and found a recipe we could try. This is Alton Brown’s version from Good Eats!

DUTCH BABY PANCAKE

Ingredients
3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
Lemon wedges

Directions

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven as it is preheating. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 20 to 25 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

I wasn’t sure about the lemon wedges, but let me tell you, after trying it, I wouldn’t ever serve them without it! It brightens the flavor of the pancake and makes the sprinkle of powdered sugar actually taste sweeter.

Dutch Baby Pancake with Lemon Slices

This is a versatile recipe too! You can add fresh berries, apples or do a tropical version with toasted coconut in the pancake and top it with bananas and pineapple. My favorite Dutch Boy drizzled maple syrup on his.

Dutch Baby Pancake

Simple, delicious and yummy! This recipe will be part of our regular weekend breakfast lineup from now on!
Empty skillet
Yep, I think they liked it… 😉 Enjoy my Foodie Friends!

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Leave a comment

4 Comments

  1. Carole

     /  March 14, 2013

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

    Reply
  2. Oh, Yum!
    This is similar to a Finnish oven pancake, traditionally made with the first milk after a calf is born. Here in the states, though, I make it for my kids on snow days since it requires more time than usual. I love the idea of lemon wedges–I bet that totally brightens the dish.
    Thanks!

    Reply
  3. This pancake looks delicious! Love the write-up too.

    Reply
  1. Dutch, German, Swedish? Take Your Pick – Oven-Puffed Pancake with Berries | The Involuntary Housewife

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