Description
Baby Dutch Pancake is a delightful and fluffy oven-baked treat made from a simple batter of milk, cream, flour, eggs, and spices. Baked to golden perfection in an oven-safe skillet, it puffs up beautifully and is traditionally served warm with fresh berries, vanilla ice cream, powdered sugar, and mint leaves for a deliciously comforting breakfast or dessert.
Ingredients
Scale
Pancake
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup flour (65g)
- 2 eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (savory) or cinnamon powder (sweet)
- 4 tbsp butter
Toppings
- Strawberries
- Blueberries or blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a mixing bowl, combine milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and a pinch of cinnamon powder or nutmeg, depending on your preference for sweet or savory. Whisk or blend the mixture thoroughly until smooth and free of lumps.
- Rest batter: Pour the batter into a measuring cup or container and let it rest at room temperature for 15 to 20 minutes to allow the flour to fully absorb the liquids, which helps achieve a better texture.
- Preheat skillet: Meanwhile, place an oven-safe skillet in the oven and preheat it to 200°C (392°F) so that it will be hot when you add the batter.
- Add butter: Carefully remove the hot skillet from the oven and add the butter, swirling the pan to melt the butter evenly and coat the bottom and sides to prevent sticking and enhance flavor.
- Pour batter: Immediately pour the rested batter into the hot skillet with melted butter. Tilt the skillet gently to spread the batter evenly across the bottom and sides.
- Bake: Place the skillet back in the preheated oven and bake for 15 to 20 minutes, or until the pancake puffs up dramatically and turns a golden brown color on top.
- Serve: Remove the Dutch baby pancake from the oven and serve it warm topped with fresh strawberries, blueberries or blackberries, a scoop of vanilla ice cream, a dusting of powdered sugar, and garnish with mint leaves for a fresh finishing touch.
Notes
- Resting the batter is critical to ensure the pancake puffs nicely and has a tender texture.
- An oven-safe skillet, such as cast iron or heavy stainless steel, is essential for even baking and ease of use.
- Adjust toppings based on seasonality and preference; fresh fruits and ice cream complement the warm pancake beautifully.
- For a savory variation, omit sugar and cinnamon, and use nutmeg instead; serve with cheese or herbs.
- Be cautious when handling the hot skillet, use oven mitts to avoid burns.
