Dutch baby pancake
A Dutch baby pancake is a light, airy breakfast treat featuring a delightful blend of eggs, flour, milk, and orange zest. Baked in a hot skillet, this pancake puffs up beautifully and can be topped with various sweet additions for a delicious start to the day.
Cook time 20 min
Prep time 20 min
Ingredients:
2/3 cup all-purpose white wheat flour3/4 cup milk (1% fat)
3 eggs
1/4 cup sugar
2 tbsp orange zest
2 tbsp butter
A Dutch baby pancake, also known as a German pancake or Dutch puff, is a delightful breakfast treat that puffs up magnificently in the oven. This recipe combines simple ingredients to create a light, airy, and deliciously flavored pancake, perfect for impressing your family or guests. The addition of orange zest adds a refreshing twist to the classic recipe.
Instructions:
- In a medium-sized mixing bowl, whisk together the flour, milk, eggs, sugar, and orange zest until smooth. You can also blend the mixture in a blender for a few seconds to ensure there are no lumps. The batter should be thin and smooth.
- Carefully remove the heated skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around until it is completely melted and coats the bottom and sides of the pan.
- Pour the prepared batter into the hot buttered skillet. The batter will start to cook immediately around the edges.
- Place the skillet back into the preheated oven. Bake for 20-25 minutes, or until the Dutch baby pancake is puffed up and golden brown around the edges.
- Remove the skillet from the oven and let the Dutch baby pancake cool slightly. It will deflate a bit as it cools, which is normal. Serve immediately while still warm.
- You can dust the pancake with powdered sugar, drizzle it with maple syrup, or add fresh fruit and whipped cream for a delightful finishing touch.
The Dutch baby pancake, with its fluffy texture and subtle sweetness, is a wonderfully versatile dish that can be enjoyed with a variety of toppings such as fresh fruits, powdered sugar, or a drizzle of syrup. Whether you're serving it for a special occasion or a cozy weekend breakfast, this recipe is sure to be a hit.
Dutch baby pancake FAQ:
Bake the Dutch baby pancake for 20-25 minutes in a preheated oven at 425°F (220°C). It should be puffed up and golden brown when done.
A 10-inch cast-iron skillet or an ovenproof pan is ideal for making a Dutch baby pancake. Ensure it can withstand high temperatures.
Yes, you can substitute the 1% milk with other types of milk, such as whole milk, almond, or oat milk. Just ensure the alternative milk is unsweetened for the best results.
The pancake is done when it is puffed up, golden brown around the edges, and firm in the center. A toothpick inserted should come out clean.
To store leftovers, let the pancake cool completely, then cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 2 days. Reheat in the oven or microwave before serving.
Cooking Tips:
- Preheat your pan: Place your skillet or baking dish in the oven while it preheats. Adding the batter to a hot pan helps achieve a better rise and a crispy edge.
- Use room temperature ingredients: Bringing your eggs and milk to room temperature before mixing ensures a smoother batter and better puff during baking.
- Don't open the oven door: Resist the temptation to open the oven door while the Dutch baby is baking. The sudden change in temperature can cause it to deflate.
- Serve immediately: Dutch baby pancakes are best enjoyed fresh from the oven, as they tend to deflate quickly. Have your toppings ready so you can serve it right away.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 9g
Carbohydrates 30g
Fiber 0.63g
Sugar 15g
Fat 11g
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