Dutch Baby
A dramatically puffed skillet pancake, served warm with berries and powdered sugar.
One 10-inch skillet pancake · Serves 2–3 · Prep 10 minutes · Batter rest 20–25 minutes · Bake 18–22 minutes
Ingredients
Batter
- 3 large eggs
- 120 ml milk
- 65 g all-purpose flour
- 1 tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp cinnamon (optional)
- 30 g butter, for the skillet
To Serve
- Powdered sugar
- ½ cup mixed-berry jam or compote
- Lemon, optional
Method
- Make the Batter. Combine the eggs, milk, flour, sugar, vanilla, salt, and optional cinnamon in a blender. Blend for 30 seconds until smooth. Let the batter rest for 20–25 minutes.
- Heat the Oven and Skillet. Preheat the oven to 425°F (220°C) with a 10-inch oven-safe skillet inside. Carefully remove the hot skillet and add the butter, swirling to coat the bottom and sides.
- Bake. Pulse the rested batter in the blender for 5 seconds, then pour immediately into the hot, buttered skillet. Return to the oven and bake for 18–22 minutes, until dramatically puffed and golden. Avoid opening the oven during baking.
- Finish and Serve. Dust with powdered sugar, spoon on the mixed-berry jam or compote, and finish with lemon if desired. Serve immediately while puffed.