Dutch Baby — Puffy Pancake
A show-stopping breakfast that's surprisingly easy to make! This puffy pancake is a guaranteed crowd-pleaser.
Dutch Baby — Puffy Pancake
A show-stopping breakfast that's surprisingly easy to make! This puffy pancake is a guaranteed crowd-pleaser.
The Key Move
Preheat the cast iron skillet in the oven until it's screaming hot to ensure maximum puff.
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The Setup
- Cast Iron Skillet10-inch
- Blender
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/4)
Pancake didn't puff up.
The skillet may not have been hot enough. Make sure to preheat it thoroughly in the oven.
Pancake is soggy in the center.
It may not have baked long enough. Increase baking time by a few minutes.
The Method
PREHEAT
Time-sensitivePreheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
MELT
Time-sensitiveCarefully remove the hot skillet from the oven. Add butter to the skillet and let it melt completely, swirling to coat the bottom and sides.
Butter is melted and coats the pan evenly.
BLEND
In a blender, combine flour, eggs, milk, sugar, vanilla extract (½ tsp), and salt (¼ tsp). Blend until smooth.
Batter is smooth and lump-free.
POUR
Time-sensitivePour the batter into the hot skillet over the melted butter.
BAKE
Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
Pancake is puffed and golden brown with crispy edges. • Edges are crispy and golden brown.
DUST
Remove from oven and dust with powdered sugar. Serve immediately with lemon wedges.
Warm, custardy aroma.
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