This Dutch baby recipe begins with a simple dough that is easy to make in the mixer. He cooks a large, inflated brown pancake in the oven!
This Dutch baby pancake is for you If 1) you like popobvers, 2) you like pancakes and / or 3) you want to make brunch as easy as possible. This recipe could not be easier!
Unlike stove pancakes, a Dutch baby cooked in a hot pan in the oven. As he cooks, his egg dough swells (think of the popobores) and turns a magnificent golden brown. The slices of custard have a lot of taste for pancakes, and they are a delicious vehicle for garnishes like fresh fruit.
I shared a recipe for a Dutch raspberry lemon in my first kitchen book, but I have never shared it here. With Mother’s Day this weekend, I thought it would be the perfect time to change this!
This classic Dutch baby recipe takes about 20 minutes to do and requires less than 10 ingredients. The pancake is swollen, delicate and beautifully golden. Stacked with your favorite trim (mine are bays and powdered sugar!), It would be a delicious treat for Mother’s Day … or any day, you are in mood for an easy and delicious brunch.
Dutch baby crepe ingredients
Here is what you will need to make a Dutch pancake:
- Eggs – They put the pancakes in the oven. No chemical yeast here!
- Versatile flour – It gives the simple dough its structure.
- Milk – I find that whole milk gives the best results, but 2% also works.
- Cane sugar – I tried to make Dutch babies without sugar, but they end up with bland tasting. A little softness brings out the rich flavors of the dough.
- Nut – For a hot and earthy flavor. A pinch of cinnamon or cardamom would also be charming. You can even add a drop of vanilla extract!
- Uncommon butter – He adds butter flavor and prevents the pancake from sticking to the pan.
- And sea salt – To burst all the flavors!
Find the complete recipe with measurements below.
How to make a Dutch baby
You can whisk this dough by hand, but I think it’s even faster and easier to do in the mixer!
Simply add the eggs, flour, milk, sugar, salt and nutmeg to a mixer and mix until smooth.
Meanwhile, preheat the oven to 425 ° F with a 10 -inch cast iron pan inside. You want the pan to be hot when you add the dough. When the dough hits the hot mold, it will create steam that helps the pancake to start breathing immediately.
- Advice: You don’t have a cast iron stove? Any 10 -inch saucepan in service in the oven will work here.
Remove the pan from the oven (cautious – it will be hot!) And add the butter. Tilt the pan so that the butter coats the bottom and sides while it melts.
Pour the dough and bake in the oven In the hot oven until the edges of the Dutch baby are inflated and golden and the center is set.
That’s it!
Dutch baby recipe advice
- Start with ingredients at room temperature. Just like when you make popovers, the use of milk temperature and eggs in a Dutch baby will help it swell more in the oven. Take them out of the refrigerator and let them sit at room temperature for about an hour before making this recipe. Or, to warm them faster, zap the milk in the microwave (not too long – it should be an ambient temperature, not hot!) And let the eggs rest in a small bowl of warm water for a few minutes.
- Your saucepan size counts. This recipe makes a good amount of dough for a 10 -inch pan. A 9-inch saucepan will also work, but you may have to increase the cooking time because the pancake will be thicker. I would not go smaller or greater than 9 or 10 inches. If the pan is too small, the pancake will be too thick. To big, and it will be too thin. If you don’t have a good size pan, you can rather use a 9 -inch pie dish or another cooking dish!
- Preheat the pan. This easy step is super important to help your pancake puff! I like to put my pan in the oven when it is still cold and let the pan preheat with the oven.
How to serve
The tasty toppings are half the pleasure of a Dutch pancake!
Most often, I serve mine Fresh berries and sprinkling of the confectioner sugar.
These options would also be delicious:
More favorite brunch recipes
If you like this Dutch baby pancake recipe, try one of these delicious brunch dishes then:
Dutch baby
Service 4
This Dutch pancake cooked in a hot pan in the oven, becoming beautifully swollen and brown brown while it cooks. Its edges have a delicious clear texture, and the middle is soft and creamy, perfect for stacking with your favorite fillings.
Prevent your screen from becoming dark
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Preheat the oven to 425 ° F. Place a cast iron pan of 10 inches inside and let the pan preheat for at least 5 minutes.
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In a mixer, place the eggs, flour, milk, sugar, salt and nutmeg. Mix until smooth consistency.
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Carefully remove the hot pan from the oven and add the butter. Swirl to coat the bottom and sides of the pan, then pour the dough. Turn the pan in the oven and bake for 13 to 16 minutes, or until the edges are swollen and brown golden and the center is set.
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Remove from the oven and use a spatula to remove the Dutch baby from the pan. Transfer to a serving dish and sprinkle with powdered sugar. Serve with fresh berries.
Adapted New York Times recipe
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