Dutch Baby Pancakes
Forget standing over a griddle for a stack of individual pancakes. This method focuses on one large vessel, relying on thermodynamics rather than flipping to get the job done.
The temperature of your ingredients matters more than technique.
Your eggs and milk must be at room temperature; cold ingredients prevent the dramatic rise you're looking for.
- 10-inch cast iron skillet
- blender
- oven mitts
What goes in.
- 3 largeeggs, room temperature
- 1/2 cupwhole milk, room temperature
- 1/2 cupall-purpose flour
- 1 tbspgranulated sugar
- pinchsalt
- 2 tbspunsalted butter
Preheating the Skillet
The skillet must be screaming hot before the batter hits the butter. This initial sear ensures the edges set immediately and begin their ascent before the center has a chance to bake through.
The method.
Heat the oven
Set your oven to 425°F (220°C). Place the empty cast iron skillet on the center rack as it heats.
Blend the batter
Combine eggs, milk, flour, sugar, and salt in a blender. Pulse until the mixture is entirely smooth and the consistency of heavy cream.
Melt the butter
Carefully remove the hot skillet from the oven using thick mitts. Drop the butter in and swirl it until it foams and smells like toasted hazelnuts, coating the sides of the pan.
Bake
Pour the batter into the center of the skillet. Return it to the oven immediately. Bake for 18–20 minutes until the edges are deep brown and have climbed well above the rim of the pan.
Serve
Serve immediately. It will deflate rapidly once removed from the heat.
Other turns to take.
Savory
Omit the sugar. Add fresh thyme and a grating of Gruyère cheese to the batter before pouring into the skillet.
Citrus
Whisk a teaspoon of freshly grated lemon zest into the batter to brighten the flavor.
When it doesn't go to plan.
Do not open the oven door while the pancake is rising, or the drop in temperature will cause it to collapse prematurely.
If you forget to pull your eggs out of the fridge, place them in a bowl of warm water for ten minutes.
A blender is superior to a whisk here; it aerates the batter, which is essential for a high rise.
The ones that keep coming up.
Why did my Dutch Baby not puff?
Usually, this happens because the oven wasn't hot enough or the skillet wasn't preheated for long enough. Ensure the pan has been in the oven for at least 15 minutes before adding the batter.
Can I use a non-stick pan instead?
Cast iron is preferred because it retains heat, which helps the rise. If you use a thin non-stick pan, it will likely cool too quickly when the batter is added.
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