Dutch baby pancake a.k.a German Pancake.
Unlike American-style pancake, dutch baby is crispier and has a more eggy flavor in it. The moisture in the egg batter, with the high heat create the puffy, fluffy texture, which makes it not too dense for a breakfast option.
On top of that, making a dutch baby involves only few ingredients. Not too complicated but delicious!
Note : Even it is called dutch baby, it did not originated from Dutch but United States. It was derived from a diner from Seattle Washington.
Yield : 12 inch pancake
Active Time : 10 minutes
Inactive Time : 45 minutes
- 0.5 cup of flour
- 2 eggs
- 120ml of milk
- 1 tbsp of sugar
- Butter to grease the skillet
Recipe inspired by the Kitchn
- Mix all the ingredients together except for sugar until they are well-blended. Leave the batter at the side for ~20 minutes.
- Meanwhile, place the cast iron into the oven.
- Preheated the oven with 425F/220C.
- When the oven reaches the temperature (which is ~ 20 minutes), take the cast iron out from the oven.
- Butter the cast iron and pour the batter into it.
- Bake for 12 minutes until golden brown,.
- Serve it while warm. Top your dutch baby with your favorite!
- Fresh fruits (berries, apple, banana, etc…)
- Maple Syrup / Honey
Side note: It is always perfect to pair with a cup of latte! A great start for the day!