Dutch Baby Pancake
This simple Dutch baby is the perfect breakfast or brunch item! Serve with blueberries and lemon curd or strawberries! Yum! The possibilities are endless with this versatile pancake!
Dutch Baby
In essence, a Dutch baby pancake is a large, baked pancake. According to Taste of Home Test Kitchen’s Mark Neufang, this giant, fluffy treat got its name from German origins, rather than Dutch. As the legend goes, the name came from a historic cafe in Seattle called Manca’s. The owner’s daughter couldn’t quite pronounce Deutsch, the German word for German. With a slip of the tongue, Dutch came out instead, and the rest was history.Though “Dutch baby” is a frequently used moniker when referring to this giant pancake, it has also been referred to as a German pancake, a puffed pancake, a baked pancake, a Bismarck and even a giant Yorkshire pudding due to its resemblance.Made from a simple mixture of eggs, salt, flour, and milk, the batter rises in a cast-iron skillet while baking. Once it puffs up and is removed from the oven, it will deflate to create the perfect vessel to dress up with tasty toppings. The exterior is lightly crisp, while the inside of a Dutch baby is a slightly eggy, custard-like texture and flavor.And the best part? There’s no messy flipping involved!
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/2 tsp salt
- 2 tbsp butter for skillet
Lemon Curd
- 3/4 cup fresh lemon juice
- 1 tbsp grated lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter cubed
Instructions
- Preheat Oven to 400 Degrees
- Melt butter in cast iron skillet by putting into preheated oven
- Whisk all ingredients in a large bowl and stir until combined
- Carefully remove pan from oven and swirl butter to coat
- Pour mixture into pan and bake for 18-20 minutes
- Then reduce temperature to 350 degrees and bake and additional 10 minutes
Lemon Curd
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
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