The dutch baby is a rustic, oven pancake that is very simple to make but elegant enough for company. The key is to use a cast iron skillet that is already blazing hot as you pour the batter in so that the pancake puffs up dramatically as it’s baked.
DUTCH BABY OVEN PANCAKE.
- ⅓ cup sugar
- 3 large eggs, room temperature
- ⅔ cup whole milk, room temperature
- ⅔ cup all-purpose flour
- ¼ teaspoon vanilla extract
- ⅛ tsp salt
- 2 tbsp butter
- Fresh fruit, syrup, honey, powdered sugar, or any other desired garnish
Preheat oven to 425F. Whisk eggs, milk, flour, vanilla, salt in a mixing bowl to a smooth batter.
Preheat a cast iron skillet over the stove or in the oven, and melt 2 tbsp of butter. Pour the batter into the hot skillet and bake in the oven until the pancake is puffed and golden brown, anywhere from 10 to 15 minutes.
Serve immediately with garnishes of your choice.