It’s funny that a Dutch Baby is also known as German pancake. I am somewhat embarrassed to admit that I’ve never heard of a Dutch Baby before I moved to the US. And usually, Austrians know what’s going on in Germany ;-) So this dish was a great discovery. It’s kind of foodie-heaven for me. If you get to know me a little, you know my preference for sweet egg-flour-milk based dishes like Palatschinken (Austrian crepes) or Kaiserschmarrn (shredded pancakes). This Dutch Baby was a real revelation for me.
This recipe will yield a super-soft, puffy, and fluffy Dutch Baby – exactly how I like it texture-wise. Please use an 8 or 9 inch pan with at least 2 inches tall sides. Otherwise, the batter will flow over during baking (see picture below). If you use a pan with a larger diameter, the Dutch Baby might not puff up as nicely. Also: Serve quickly once the Dutch Baby is out of the oven, it will collapse. So please prepare the desired toppings like lemon juice, fruits, or powdered sugar in advance.
Step-by-step recipe for a puffy fluffy Dutch Baby
For a Dutch Baby you will need only very few ingredients: eggs, flour, milk, vanilla, and salt for the batter. No need for baking powder and the like. You’ll also need some butter for the pan and your desired toppings. I use lemon juice, strawberries, and powdered sugar.
Preheat oven to 215 °C / 425 °F (don’t use fan). Put the empty pan into the oven to heat it up. The heavier the pan, the longer it will take. But 5-10 minutes will do in any case.
With a hand whisk, mix eggs with vanilla extract and salt.
Add flour and whisk until no lumps remain.
Gradually add milk while whisking. The batter will be pretty thin, like a crepes batter.
Remove the preheated pan from the oven using oven mitts (see above for preheating instructions). When I took the pictures for this recipe, I used a 22 cm / 8.5-inch enamel pan, which only takes a few minutes to preheat. For heavier pans (cast iron), the preheating time will be a little longer.
Add 1.5 tablespoons butter and swirl the pan around to evenly coat the bottom and sides of the pan. The butter should melt within a few seconds. If it takes longer, the pan is not hot enough and you should put it back into the oven.
Pour the batter into the center of the pan. Do not swirl. Return the pan into the oven and bake for 20 minutes in the preheated oven at 425°F / 215°C for 20 minutes.
The batter will only puff up in the last couple of minutes, so don’t get worried if you peek and nothing has happened so far. By the way, if you have chosen a shallow pan, the batter will flow over the rim when rising. Make sure that the sides of the pan are at least 2-inches tall. Put parchment paper underneath the pan if you not sure and to avoid a mess.
While the Dutch Baby bakes, prepare the toppings. Cut your fruits, look for the powdered sugar, wherever it may be hidden and half the lemon.
When the Dutch baby is puffy and turns golden-brown, remove it from the oven. Keep lemon, powdered sugar and prepared fruits on hand since the Dutch Baby will collapse quickly.
Drizzle with lemon juice and dust with powdered sugar. If you like, top with fruits.
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