Baked in a large, hot skillet, this giant pancake puffs up like a popover. Serve it with some warm apples and you have the perfect answer to lazy mornings!
Believe it or not, this was my first time baking a Dutch Baby Pancake and I’ve been waiting too long to share it with you! We just moved into our new home a couple of days ago and I couldn’t wait to use our new beautiful-awesome-perfect kitchen (I love it!). But first I had to unpack all the moving boxes and organize the kitchen cabinets, a fun project! When everything was finally done, I was happy and exhausted, but more importantly it was already Mardi Gras (Fat Tuesday). No excuses, it was time to go back to work now and whip up my very first recipe in our new place!
Mardi Gras calls for fatty foods such as pancakes or donuts, and there are indeed some delicious recipes waiting for you on the blog such as my Easy fluffy American pancakes (an all-time favorite on the blog), my Chocolate & Marshmallows French toast roll-ups, or even my Glazed orange poppy seed donuts. My love for pancakes is boundless and I believe we can never go wrong with another pancake recipe. So what about a huge pancake baked in a skillet to share with friends or family? I say: let’s do it!
Somewhere in between breakfast and dessert, Dutch baby pancakes are not your average breakfast fare. The batter is very basic – eggs, milk, flour, sugar and salt – but when it’s poured into a skillet and baked in the oven, magic happens! Check your oven and you’ll see yourself: the batter puffs and browns, turning into something absolutely gorgeous and special, creating impressive domes and cliffs.
As Emma Christensen explains in the Chicago Tribune, the secret to a show-stopping Dutch baby is a hot skillet. Put the skillet in the oven while it’s heating so that the pan is scorching hot by the time you’re ready to cook. The direct heat from the pan will cause the liquid in the batter to evaporate and puff the edges sky-high as the pancake bakes. Serve it straight from the oven as the cliffs start to sink back into themselves when the baby cools.
Another fun thing about a dutch baby: there are endless ways to customize it. You can serve it as is, dusting some confectioners’ sugar on top, or use any topping of your choice. Here I opted for some apple wedges deliciously melted in honey and butter. Served on top of the dutch baby, it adds some extra sweetness to the dessert (or is it breakfast? I think I’m lost now, it seems suitable for both). I garnished the pancake with some fresh blueberries and whipped cream, but this is of course totally optional.
You can also try seasonal toppings: plate with fresh strawberries and whipped cream in summer, or why not with tropical fruits and a vanilla cream. You can even try in a savory version: just skip the sugar in the batter, then top with diced sausage, cherry tomatoes, sliced onions, and bake for another 10 minutes. Breakfast in a skillet has never been so fun!
- 1 cup (120g) all-purpose flour
- ¼ cup (50g) sugar
- ½ teaspoon salt
- ¾ cup (180 ml) whole or 2 percent milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons unsalted butter
- 1 large gala apple, peeled, cored and cut inte wedges
- 2 Tablespoons butter
- 4 Tablespoons honey
- ½ teaspoon ground cinnamon
- Confectioners' sugar
- Fresh blueberries
- 1 Tablespoon whipped cream
- Preheat the oven to 425°F (220°C).
- Heat a 9- or 10-inch cast-iron skillet over medium-high heat for about 5 minutes. Add butter, and when melted, add the apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cinnamon. Remove from heat, transfer the apples with the sauce into a separate dish and wipe skillet clean.
- Place skillet in the oven as it heats until ready to use.
- Combine the flour, sugar and salt in a food processor or blender, and pulse several times to combine.
- Add the milk, eggs and vanilla, and blend continuously for 15 seconds. Scrape down the sides, and blend continuously for another 15 seconds or until there are no more lumps and the batter is frothy.
- Let the batter stand in the blender for 15-20 minutes to give the flour time to absorb the liquids.
- Drop the butter into the warmed skillet and return the skillet to the oven until the butter has melted, 2-3 minutes.
- Blend the pancake batter again for a few seconds to froth it up.
- Remove the skillet from the oven, pour the batter straight into the skillet without stirring, and place into the oven. It's normal for the excess butter from the pan to pool on top of the pancake batter.
- Bake for about 20 minutes, until the Dutch baby is puffed and turning dark golden brown on the ridges.
- Remove from oven, add the apple wedges and bake for 5 additional minutes.
- Dust with confectioners' sugar, add some fresh blueberries and whipped cream if desired, and serve immediately while still warm.