Delicious Dutch Baby Pancake: Quick & Easy Oven-Baked German Style
Fluffy and Crispy Dutch Baby Pancakes
Whip up a delightful German-style pancake with minimal effort! This Dutch Baby bakes in the oven to a beautiful golden brown, boasting a wonderfully crispy exterior and a tender, fluffy interior. Perfect for a simple yet impressive brunch.
Batter Ingredients- 1/2 cup All-purpose or Cake Flour
- 1/2 cup Milk
- 1 Tbsp Sugar
- 3 Large Eggs
- Pinch of Salt
- 1 Tbsp Vanilla Extract
Cooking Instructions
Step 1
Begin by cracking the 3 large eggs into a mixing bowl. Add a pinch of salt to the eggs. This helps to eliminate any eggy odor and enhances the overall flavor profile.
Step 2
To the beaten eggs and salt, add 1 tablespoon of sugar. Whisk everything together gently with a whisk or fork until well combined. Next, carefully sift 1/2 cup of flour over the egg mixture. Gently mix the flour into the batter, ensuring there are no lumps.
Step 3
Slowly pour in 1/2 cup of milk while stirring to create a smooth, lump-free batter. Once you have a silky smooth consistency, stir in 1 tablespoon of vanilla extract for a delightful aroma and flavor boost.
Step 4
Prepare an oven-safe baking dish (such as a cast-iron skillet, cake pan, or oven-safe frying pan) that will preheat well in the oven. Place a generous knob of butter in the dish. It’s crucial to preheat this dish in the oven until very hot before adding the batter, as this will help the edges crisp up beautifully.
Step 5
Carefully remove the scorching hot dish from the oven, pour the batter into it, and immediately place it back into a 240°C (475°F) preheated oven. Bake for approximately 10-15 minutes, or until the Dutch Baby is puffed up, golden brown around the edges, and cooked through in the center. Baking times may vary slightly depending on your oven. Once removed, dust with powdered sugar, add fresh fruits, or a drizzle of syrup, and serve immediately while warm for the best experience!
