Dutch Baby Pancake
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Everyday Food, March 2009
- Prep Time 5 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 3 tablespoons unsalted butter, room temperature
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
Directions
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Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
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In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
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Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.
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So wonderful and blessedly easy. My kids are gluten and dairy sensitive and this recipe was very adaptable using my gluten free flour mix and coconut milk.
I just made this for breakfast and it was great! It is soooo easy to make and comes out delicious. This is definetly a new family favorite in our home :-)
I love this thing! It's just delicious and you can whip it up so quickly! I've started making it with whole wheat flour, skim milk, and honey to make it healthier, and I think it's just as good! The perfect thing for breakfast when you don't know what you want for breakfast!
I make this about once a week....I can't help it I'm totally hooked. I make it in the morning and in the evening.
I made this the other night with a food processor. It was wonderful! My boyfriend and I tried it with different toppings- cinammon and sugar, Nutella, raspberry jam. Yum!
I don't have a blender, do you think it would work with a food processor?
My kids enjoyed Pop-overs. This is a different version. I made healthy versions by adding cottage cheese with fruit jam as fillings.
I do this differently- my version comes out thinner. Preheat the oven to 425, then as in first comment, split 4 tbsp of butter between two glass pie pans or one 9x13. When oven is ready, melt the butter in the pans while preparing the batter with a simple 1c. flour, 1c. milk and 4 eggs. Split the batter between the two pans into melted butter and bake for only 8-10 minutes. When ready, they'll be golden, puffy. Drizzle honey, sprinkle powdered sugar and squeeze fresh lemon juice to serve.
This was good - it's on my blog www.marthaandme.net. The larger you make a popover, the heavier the middle gets. Try making it in 2 small pans instead if you want it all to puff.
I've had poor luck when attempting to recreate this dish. I can't get the "popover effect" at all. The batter doesn't climb the sides of the cast iron skillet, as it has in Dutch Babies I've had at restaurants. The dough ends up being a bit too egg-heavy in the middle. I've tried adjusting the heat of the skillet, the amt. of whirl time in the blender, amt of butter, adding a bit extra/less flour. What am I doing wrong?!? Help!
Thank you! I loved, it is easy and delicious. I made twice already and my family loves this dish.