Dutch Baby Pancake

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This big pancake has its roots in German cooking, based on the pfannkuchen, although it was developed in the USA. It is like a big popover with a flavor similar to crepes, and it usually served with lemon wedges, butter, and powdered sugar."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (113.2 g)
  • Calories 148.8
  • Total Fat - 4.7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 127.3 mg
  • Sodium - 7142.4 mg
  • Total Carbohydrate - 18.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.2 g
  • Protein - 7.6 g
  • Calcium - 73.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat a 10-inch cast iron skillet on the center rack of the oven at 450°F.

Step 2

Beat eggs until frothy, then stir in milk, flour and salt, whisking until it becomes a smooth, thin batter. You can use an electric mixer, blender or whisk by hand; whatever works for you.

Step 3

Drop butter into the preheated skillet and swirl it, covering bottom and sides.

Step 4

Pour in the batter and place in hot oven; bake until puffed and golden, 18-25 minutes.

Step 5

Serve with extra butter, powdered sugar, and lemon wedges.

Tips & Variations


No special items needed.

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