Dutch Baby Pancake
The Dutch Baby pancake is a perfect quick breakfast served on Sunday mornings. It consists of a few simple ingredients, but yields such a large, beautiful looking puffy pancake. It is absolutely delicious dusted in confectioners’ sugar and served with some maple syrup on the side. I used my 12-inch cast iron pan to cook the Dutch Baby pancake. The taste of the pancake reminds me of the mini egg cakes I used to get in Chinatown in New York City after attending Sunday school. They were airy and light with just the right amount of sweetness just like this pancake.
Dutch Baby Pancake
· 4 tablespoons unsalted butter, room temperature
· 4 large eggs, room temperature
· ¼ teaspoon kosher salt
· 1 teaspoon fine sugar
· ¾ cup all-purpose flour
· ¾ cup whole milk, room temperature
· Confectioners’ sugar, for dusting
· Maple syrup, for serving
Directions:
1) Preheat oven to 425°F. Place the room temperature butter on a 12-inch cast iron pan. Set aside.
2) In a large bowl, whisk together the eggs, salt, sugar, flour and whole milk. Keep whisking until batter is well blended and frothy looking, about 3 minutes.
3) Once the oven is heated, place the cast iron pan into the oven for about a minute, just until the butter is melted. Take out the cast iron pan and pour the batter into the pan.
4) Place the pan back in the oven and let bake for 20 minutes. Turn off the oven and let the pancake sit in the oven for another 5 minutes. Remove from the oven and let the pancake rest for 5 minutes before dusting with confectioners’ sugar and serving with maple syrup.
Takeaways: The Dutch Baby pancake is slightly sweet on its own, just like the way I like it. If you like sweeter pancakes, you can always add more sugar to the batter before baking.