Pancakes: Dutch Baby
by Lishka DeVoss

This is one of the simplest things to make and they taste wonderful. Traditionally a Dutch Baby Pancake is sprinkled with fresh lemon juice and confectioners sugar — after it's left the oven and fallen (see images below) — either right before serving, or while on the table for individual control of these toppings.

YIELD 1 pancake

HAVE READY:

One 8” oven-proof pan or iron skillet with fairly straight sides that are at least 1.5 inches deep. If you double the recipe — use a 10” skillet.

INGREDIENTS (all ready to go):

2 tbsp butter (salted or unsalted), cut up
2 eggs
1/2 cup of milk
1/2 cup of flour
salt (dash)
nutmeg (dash)

TOPPINGS:
fresh lemon juice
confectioners sugar

PREPARATION

1. Preheat oven to 400°F; when fully heated you can start.

2. Put butter into pan and place in oven.

3. While pan is in the oven, combine in a bowl in this order:
• whisk eggs until a bit frothy
• whisk in milk
• whisk in flour
• add a dash of salt and nutmeg
• whisk everything until smooth but stop there (Don’t over-whisk!)

4. Take pan from oven, shake around melted butter and pour in your batter; return pan immediately to oven.

5. Bake for 25 to 30 minutes. (Don't peek at it by opening the oven door too early. Only peek towards the very end of the cooking time to see how brown you want it.)

Enjoy!

Dutch Baby Pancake right before leaving the oven (see below):

Dutch Baby Pancake right after leaving the oven (see below):

Dutch Baby Pancake after it has fallen and is ready for sugar and lemon juice (see below):

Updated 2024-08-09

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