Dutch Baby Pancake

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One reason I love this recipe is that its proportions make it super easy to scale up or down depending on your needs.

Recipe: Dutch Baby Pancake

Ingredients:

For the Batter:

• ½ cup all-purpose flour

• 2 Tbsp sugar

• Pinch of kosher salt

• 2 Tbsp melted butter

• 2 eggs, at room temperature and lightly beaten

• ½ cup whole milk, at room temperature

• ½ tsp vanilla extract

• For the Skillet

• 1 Tbsp butter

For Serving:

• 2 Tbsp powdered sugar (for dusting)

Build:

1. Preheat your oven, and a 10-inch cast iron skillet to 425°F.

2. In a large mixing bowl, whisk together the flour, sugar, and salt.

3. Add the melted butter, eggs, milk, and vanilla, then whisk thoroughly until smooth and well combined.

4. Once the oven and skillet are preheated, carefully remove the skillet and add 1 Tbsp of butter, swirling to coat the surface as it melts.

5. Pour the batter directly into the hot skillet.

6. Return to the oven and bake for 10–15 minutes. Start checking at the 10-minute mark, but look through the window only, opening the door can cause it to deflate. It’s done when the edges are golden brown and the center is puffed and lightly browned.

7. Remove from the oven and immediately dust with powdered sugar.

8. Serve as-is, or top with jam, syrup, fresh lemon, mixed berries, whatever your heart desires.

Story:

Dutch in name only, this breakfast classic actually hails from German (Deutsch) descent. Its roots trace back to the Pfannkuchen and Apfelpfannkuchen which were giant, oven-baked pancakes that made their way to the U.S. with early German immigrants who settled in Pennsylvania. Somewhere along the way, Deutsch got swapped for Dutch, and the name simply stuck.

Fast forward to the early 1900s and the birth of the modern Dutch Baby. Victor Manca, owner of Manca’s Café in Seattle, began making smaller versions of the traditional German pancakes for his children. They affectionately called them “Dutch Babies," and just like that, the breakfast treat was born.

Crisp on the edges, soft in the center, and best served straight from a hot skillet the Dutch Baby proves that sometimes the simplest things rise to the occasion.