Dutch Baby Pancakes
Updated:
Dutch baby pancakes are really quick and easy to pull off. Consider them if you have a fresh fruit you want to serve it with.
This recipe is adapted from King Arthur Baking.
Ingredients
| Ingredient | Baker’s Percentage | Serving size for 8” cast iron (g) |
|---|---|---|
| Flour | 100% | 20 |
| Salt | 1.5% | pinch |
| Sugar | 10% | 2 |
| Eggs | 250% | 1 large |
| Milk | 21% | 30 |
| Vanilla extract | 1.3% | 1 |
| Butter | 65% | 13 |
Technique
- Grease a 8” cast iron skillet.
- Preheat the oven to 220 C (425 F), with skillet.
- Whisk dry ingredients.
- Whisk wet ingredients, except for butter.
- Whisk together. You can opt to use a blender.
- Melt half the butter and mix it into the batter.
- Put remaining butter into preheated skillet. It should immediately melt and sizzle.
- Pour batter into pan.
- Bake for 15 minutes. It should puff impressively, be golden all over, and some deeper browning on edges.
- Dust with powder sugar and fill with toppings.