Recipe: Dutch Baby Pancake
A Dutch baby pancake, sometimes called a German pancake or a Bismarck, is a sweet breakfast dish similar to Yorkshire pudding and derived from the German Apfelpfannkuchen. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, although occasionally sugar is also added. It is baked in a metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.
The Dutch Baby was originally served as three small Dutch babies served with powdered sugar and fresh squeezes lemon juice but eventually the “Big Dutch Baby” was invented and gained popularity. The Big Dutch Baby is usually what is referred to when reading about Dutch Babies.
You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.
Serves 4.
Ingredients
| 2 | tablespoons vegetable oil |
| 1 | cup all-purpose flour |
| 1/4 | cup cornstarch |
| 2 | teaspoons grated zest and 2 tablespoons juice from 1 lemon |
| 1 | teaspoon salt |
| 3 | large eggs |
| 1 1/4 | cups skim milk (see note) |
| 1 | tablespoon unsalted butter , melted and cooled |
| 1 | teaspoon vanilla extract |
| 3 | tablespoons confectioners’ sugar |
Instructions
- OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
- MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.
Hot out of the oven
