German Pancakes (Dutch Baby)

German Pancakes (Dutch Baby)

Description

A well-balanced German pancake whose richness comes from eggs and whole milk. Designed for a 25 cm (10-inch) cast-iron skillet or similar oven-safe dish.

Ingredients

Item	Amount	Notes
whole milk	120g	use whole milk for best flavor
all-purpose flour	60g	sifted for lightness
large eggs	120g (~2 eggs)	weigh for precision
unsalted butter	40g	for the skillet
salt	1g (pinch)
vanilla extract	5g (1 tsp)	optional, enhances sweetness

Tools

Items
25 cm (10-inch) cast-iron skillet or oven-safe dish
scale or measuring cups/spoons
oven
whisk or blender
bowl

Recipe

1. Preheat your oven to 425°F (220°C). Place the 40g of butter in the skillet and put it in the oven while it preheats — you want the skillet and butter to be sizzling hot when the batter goes in.

2. In a bowl or blender, combine the milk, flour, eggs, salt, and vanilla. Whisk or blend until completely smooth and lump-free, about 20–30 seconds. The consistency should be thin, like heavy cream.

3. Let the batter rest for 10 minutes to allow the flour to hydrate.

4. Once the oven is fully preheated and the butter is melted and sizzling, carefully remove the hot skillet. Swirl to coat the bottom and sides evenly with the butter.

5. Pour the batter directly into the center of the hot skillet and immediately return it to the oven.

6. Bake for 15–20 minutes without opening the oven door. The pancake will puff dramatically, with high golden-brown edges.

7. Remove from the oven when the edges are deep golden-brown and the center is set. Serve immediately — it will deflate quickly, which is normal.

Serving Suggestions

Style	Topping
Pure	Dusting of powdered sugar
Classic European	Powdered sugar and a squeeze of fresh lemon juice
Sweet	Fresh berries and a drizzle of maple syrup
Savory	Sautéed mushrooms and Gruyère cheese