Dutch Baby Pancake — Puffy & Custardy
A simple batter transforms into a show-stopping, puffy pancake with a custardy center. It's an impressive breakfast that's surprisingly easy to make.
Dutch Baby Pancake — Puffy & Custardy
A simple batter transforms into a show-stopping, puffy pancake with a custardy center. It's an impressive breakfast that's surprisingly easy to make.
The Key Move
Preheat the cast iron skillet in the oven for at least 20 minutes before adding the batter.
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The Setup
- Cast Iron Skillet10-inch
- Large Bowl
- Whisk
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/3)
The Wet Mix (0/4)
Pancake didn't puff up.
The skillet wasn't hot enough. Make sure to preheat it in the oven for at least 20 minutes.
Pancake is soggy in the middle.
It wasn't baked long enough. Bake for a few more minutes until the center is set.
The Method
PREHEAT
Time-sensitivePlace a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
MELT
Once the oven is preheated, carefully remove the hot skillet and add the butter. Swirl the skillet to melt the butter completely, coating the bottom and sides.
Butter is fully melted and coats the skillet evenly.
WHISK
In a large bowl, whisk together the flour, eggs, milk, vanilla extract (1 tsp), and salt (¼ tsp) until smooth. Ensure there are no lumps.
Batter is smooth and lump-free.
POUR
Pour the batter into the hot skillet with the melted butter.
Sizzling sound as the batter hits the hot skillet.
BAKE
Bake for 18-20 minutes, or until the pancake is puffed up and golden brown.
Pancake is puffed up dramatically and golden brown around the edges.
DUST
Remove from the oven and dust generously with powdered sugar (2 tbsp). Serve immediately.
Pancake is evenly coated with powdered sugar.
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