Dutch Baby
This is a breakfast for the impatient. It relies on the physics of a smoking-hot pan rather than leavening agents to achieve its dramatic lift.
Heat is your only ingredient
The pan must be blistering hot before the batter touches it, or you will end up with a flat, rubbery omelet instead of a crisp pastry.
- 10-inch cast iron skillet
- blender
- wire whisk
What goes in.
- 3large eggs, room temperature
- 1/2 cupwhole milk, room temperature
- 1/2 cupall-purpose flour
- 1 tbspgranulated sugar
- 1 pinchkosher salt
- 2 tbspunsalted butter
The screaming hot skillet
Your skillet needs to sit in the oven for at least 15 minutes while it preheats. When you drop the butter in, it should foam and brown within seconds; if it just sits there, your oven isn't hot enough yet.
The method.
Preheat the oven
Place your skillet in the oven and set it to 425°F. Let it sit for at least 15 minutes while you mix the batter.
Blend the batter
Combine eggs, milk, flour, sugar, and salt in a blender. Pulse for 30 seconds until completely smooth. Let it rest while the oven finishes heating.
Prepare the pan
Carefully remove the hot skillet. Drop in the butter and swirl it quickly to coat the bottom and sides. It should smell toasted.
Bake
Pour the batter into the center of the skillet. Return to the oven immediately. Bake for 18 to 20 minutes until the edges are deep brown and puffed high.
Serve
Take it out and serve immediately. It will deflate as it cools, so bring it to the table the moment it leaves the oven.
Other turns to take.
Savory
Omit the sugar and add a handful of grated Gruyère or fresh thyme to the batter.
Citrus
Fold a teaspoon of lemon zest into the batter and finish with a squeeze of fresh lemon juice and powdered sugar once baked.
When it doesn't go to plan.
Room temperature eggs and milk ensure the batter doesn't seize when it hits the hot butter.
Do not open the oven door during the first 15 minutes of baking, or the steam will escape and the pancake will collapse.
Use a blender for the smoothest texture, but a whisk works if you are vigorous enough to remove all lumps.
The ones that keep coming up.
Why did mine stay flat?
The pan was likely not hot enough, or you opened the oven door too early. The rapid expansion of steam is the only thing that lifts the batter.
Can I use a non-stick pan?
No. Cast iron holds the heat necessary to shock the batter into rising. A non-stick pan will not provide the same structural crispness.
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