What is Dutch Baby Pancake?
Dutch baby is an eggy and fluffy popover pancake made in a cast-iron skillet. It’s also called German pancake but this is actually an American invention. It’s made with a simple batter and it’s great any time of the day: breakfast, brunch, lunch, or as a dessert.
This easy Dutch Baby takes only 5 minutes active time, with 5 basic ingredients in the batter: all-purpose flour, eggs, whole milk, butter and salt. You basically just dump all the ingredients in a blender. I blended it for 20 seconds until all the ingredients are well combined.
The batter should be runny. Some recipes call for resting time of the batter, but you don’t have to with my quick, easy and fail-proof recipe. When you combine this eggy and milky batter with intense high heat, on a super hot cast-iron skillet, and bake it on high heat (450F), magic happens.
This recipe has the perfect ratio of the ingredients: 1 cup flour and 1 cup full milk. I have tried another recipe which failed because the batter was too little for the Dutch Baby to puff up like crazy over the edges. As soon as the cast-iron skillet was removed from the oven, the pancake deflates like a flat tire and the texture was horrible.
This recipe guarantees that you will have super puffy and fluffy Dutch baby that doesn’t deflate. The crazy edges remain tall and puffed up while the inside of the pancake is airy. The color is deep golden brown and looks absolutely mouthwatering.
To serve, just add fresh berries to the pancake. Dust generously with powdered sugar. Cut the Dutch Baby into slices and serve warm with maple syrup. This recipe is good for 4 people. Make it today and you will thank me. Enjoy!
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