Dutch Baby

Yields: 2 Servings Difficulty: Easy Prep Time: 35 Mins Cook Time: 20 Mins Total Time: 55 Mins

This is an “improved” version of the recipe from The Kitchn (https://www.thekitchn.com/how-to-make-a-dutch-baby-pancake-227629). I essentially make 50% more of the recipe which results in a more substantial product. I cook mine in a 10″ cast iron skillet.


0/10 Ingredients
Adjust Servings
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0/7 Instructions
  • Blend together the flour, milk, eggs, sugar, vanilla, and salt. I personally use a immersion blender and the measuring cup it came with so I can minimize cleanup and measure as I add items. Ensure you blend the mixture for at least 30 seconds, scraping down any unmixed or clumps from the sides or bottom.
  • Place the skillet in the oven on the middle rack and preheat to 425F.
  • Wait 15-20 minutes while the batter sits. (Make your coffee, etc).
  • Using hot pads or heat gloves, remove the skillet from the oven, and place butter in the pan. Swirl it around (try to get the sides as well) until the butter is all melted and the pan has been coated.
  • Pour the batter into the skillet, and place back into the oven.
  • Bake 15-20 minutes, until well puffed and starting to get dark on the top edges (e.g., when you think it might be about to burn).
  • Remove from oven and serve immediately - dusting with powdered sugar, or topping with jam or drizzle (or all of the above).



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