Dutch Baby Pancake

My introduction to Dutch baby pancakes came courtesy of my best friend’s father, a stoic Midwestern man who rarely cooked – except for Sunday mornings. We’d wake to the smell of these massive, puffy pancakes emerging from the oven, their edges climbing dramatically up the sides of the cast iron skillet.

The theatrical rise and subsequent fall of a Dutch baby pancake still brings me joy decades later. Unlike traditional pancakes that require standing at the stove flipping batch after batch, this oven-baked version creates a show-stopping centerpiece with minimal effort – perfect for lazy weekends or impressing overnight guests.

Ingredients:

• 3 large eggs, room temperature
• 2/3 cup whole milk, room temperature
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter
• Powdered sugar for dusting
• Lemon wedges for serving
• Fresh berries or sautéed apples for topping

Instructions:

1. Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C)
2. In a blender, combine eggs, milk, flour, salt, vanilla, cinnamon, and sugar
3. Blend on high for 30 seconds, then scrape down sides and blend for another 30 seconds
4. Let batter rest for 10 minutes
5. When oven is preheated, carefully remove hot skillet
6. Add butter to skillet and swirl until melted and beginning to brown
7. Quickly pour batter into hot skillet and immediately return to oven
8. Bake for 18-22 minutes until pancake is puffed and golden brown
9. Remove from oven (the pancake will begin to deflate immediately)
10. Dust with powdered sugar, squeeze lemon juice over top, and add desired toppings
11. Slice into wedges and serve immediately

Note: The key to the dramatic puff is having all ingredients at room temperature and pouring the batter into a very hot skillet. Don’t open the oven door during cooking as temperature fluctuations can prevent proper rising. For a savory version, omit the sugar and vanilla, add herbs to the batter, and top with sautéed mushrooms and grated cheese.