For something that looks so impressive, the Dutch Baby is quite simple to make, requiring very few ingredients and little time. The crispy outside pairs well with the custard-like centre and goes well with any topping that you choose. We usually keep it simple and top with freshly squeezed lemon juice, sugar, and berries, however whipped cream, maple syrup, preserves, chocolate spreads, and compotes work equally well. The options are endless!
To make the best Dutch Baby, you need an over-safe cast iron pan as this pancake is baked to perfection.
Dutch Baby RECIPE
Makes: 4 servings
- 4 Tbsp. salted butter
- 3 eggs, room temperature
- 2 Tbsp. sugar
- 1/2 cup milk, warmed
- 1/2 cup cake flour, sifted
- zest of 1 small lemon
- 1 tsp. pure vanilla extract
- fresh lemon juice, powdered sugar, and berries
- Pre-heat the oven to 425 degrees Fahrenheit.
- In a medium-size bowl whisk together the eggs, lemon zest, vanilla, sugar, and milk. Add the flour and whisk until smooth and no clumps remain.
- On the stovetop, melt the butter in the cast-iron pan until it sizzles. Pour in the batter and transfer the pan to the oven.
- Bake for 20-25 minutes until the pancake fluffs up nicely and the top turns golden brown.
- Once done, squeeze lemon juice on top and dust with powdered sugar. Add berries before serving.
- The eggs and milk must be at room temperature, to ensure an airy, fluffy pancake. To warm up the eggs, place them in hot water for a minute or two.
- Use real butter for best flavour.
- This is best served right away as it tends to lose its crispy texture when kept for longer.