A puffed up, eggy, croissant like baked pancake…
I have been wanting to make Dutch Baby since a really long time. First of all, what an interesting name! Second of all, it isn’t even Dutch! As per Wikipedia, “a Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff or a Hootenanny, is a large American popover.” Wow, so many names and American! Since this dish uses limited ingredients and is baked, it was a perfect material for this month’s Bakeathon posts, with a sub-theme of “Main ingredients 5 or less.” Today is actually not a day to post, but since I missed posting on the first day, I thought of compensating by doing this post in between. Hehe…
The recipe is actually easy, but the execution can be a bit of a challenge. There are basically majority eggs, some flour, some milk, very little butter. hardly any sugar, and a flavoring agent. The step of blending the batter reminded me of how we used to make cakes very long back. Hehe… Of course, the difference is in the baking. This recipe was supposed to be done in a 10 inch skillet, but I had only an 8 inch one. This explains why mine wasn’t very flat in the center with poofy sides. 😀 The end result is a slightly eggy, milky, crisp on the sides and custardy in the center kind of treat…
Let me put the pointers to look for while making this recipe:
- The trick lies in how hot your skillet and oven are when the batter goes in. Instead of heating the skillet in the oven, I heated it on my stove top while the oven was preheating, so that it is easier for me to handle.
- Blend the wet ingredients first and then add the dry ingredients, so that all the ingredients are well mixed. And blend as long as possible for more rising.
- Also, don’t worry if you see your pancake puffing up. It is supposed to. Once the top gets browned and you pull out the pancake, it will automatically start to deflate and give you a Eureka moment. Hehe…
I have read that you can use non-stick pans as well to make it. However, do make sure that the pans that you use are compatible with oven baking. Since it isn’t sweet on its own, have it the way you like. We enjoyed it with a sifting of icing sugar and strawberries. You can drizzle some honey or maple syrup and have it with a side of cream, if that is how you like it. Off to the recipe…
Dutch Baby Pancake
- 2 large eggs
- 1/2 cup milk
- A pinch of salt
- 1 tsp vanilla extract refer notes
- 1 tbsp honey
- 3 tbsp melted butter seperated
- 1/2 cup all purpose flour
- Preheat oven to 200 degrees. Keep a 10 inch skillet to heat on the stove top, as the oven preheats. (I used an 8 inch)
- In a blender, add the eggs, milk, salt, vanilla, 2 tbsp of the butter and honey and blitz till it is well combined and slightly pale.
- Add the all purpose flour and blend for another 3-5 minutes.
- Brush the hot skillet with the remaining butter all over it.
- Pour the batter into it, switch off the stove and transfer the skillet immediately into the hot oven.
- Bake for 30 minutes or till the pancake is all puffy and the top turns brown.
- Take out and leave it for a few minutes. The pancake will start to deflate in the center.
- Enjoy warm with sides of your choice.