Dutch Baby Pancake

A Dutch Baby Pancake isn’t just a cute name. It’s an easy to make, attractive and delicious pancake baked in the oven on a cast-iron skillet on one side only. The result – a puffy pancake with the crispy edges and custard-like center. The striking shape of this pancake makes it a star on your brunch table.

A Dutch Baby Pancake or a Dutch Baby, sometimes called a German pancake, a Dutch Puff or Bismarck, is a cross between Yorkshire pudding and American popover. You can read more about its history here:

A Dutch Baby Pancake is an extremely versatile dish. You can make it sweet or savory and top it with anything you have at hand. The classic version is quite simple – powdered sugar and lemon juice. But use your imagination and taste preferences to come up with the toppings you will enjoy. You can top your Dutch Baby with fruit, berries, syrup, honey and/or jam for a sweet version. For a savory version, use herbs, vegetables, ham, cheese etc. The possibilities are limitless.

An additional benefit of making the Dutch Baby Pancake is that it’s fun to make. You will be entertained watching how your “Baby” is growing while baking. Just turn the light on in the oven and enjoy the view. Promise, you will be glued to the oven glass for sometime. 😊

My version of the Dutch Baby is the sweet one. I used blanched almonds, lemon zest and vanilla as the additions for the dough. Blueberries, banana, fresh mint and powdered sugar were used for the topping.

Craving for more specialty breakfast/lunch ideas?

Please check this recipe for “Sir Nicky” aka Syrniki (Cottage Cheese Pancakes)

Dutch Baby Pancake

5 from 3 votes

Recipe by The Minty Tomato Course: Breakfast, DessertsDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

342

kcal

Total time

30

minutes

Dutch Baby Pancake with almonds and fruit is an easy to make, attractive and delicious dish baked in the oven.

Ingredients

• 3 3 large eggs

• 2/3 cup 2/3 whole milk

• 1/2 cup 1/2 all-purpose flour

• 3 tbsp 3 unsalted butter

• 1/3 cup 1/3 blanched sliced almonds

• 1/3 tsp 1/3 vanilla extract

• 1 tbsp 1 sugar

• pinch pinch salt

• 0.5 0.5 lemon – for 1 tsp of zest and 1tbsp of juice

• 1 cup 1 fresh blueberries

• 1 1 banana

• fresh mint to taste

• Icing sugar for dusting

Directions

• Using a vegetable peeler or zester, zest half a lemon. Reserve 1 table spoon of freshly squeezed lemon juice for the topping.
• Prepare toppings ingredients.
• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 425°F (220°C).
• Prepare batter ingredients

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• In a blender, combine the eggs, milk, flour, lemon zest, vanilla extract, sugar and salt. Blend until smooth for 2-3 minutes (or mix manually).

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• Once the oven is heated, carefully remove the skillet and add the butter (the skillet will be very hot). Melt the softened butter in the skillet to evenly coat the bottom and edges.
• Add blanched almonds to the melted butter.
• Pour the prepared batter into the center of the hot skillet.
• Return the skillet to the oven and bake for 20 minutes, until the edges are golden brown and have puffed up. Do not open the oven while baking so the Dutch Baby properly rises.
• Carefully remove the Dutch Baby from the oven. It will deflate almost right away, which is expected.
• Top with blueberries, banana slices and fresh mint, drizzle with freshly squeezed lemon juice and dust with icing sugar. Serve immediately.

Nutrition information is estimated and is not intended as a professional nutritionist’s advice.