Dutch Baby (German Pancake)
A family favorite dating back to when Mr. Sugar Pixie was in middle school. More recently one of our kids made it by themselves (with a bit of adult help) for their FCS class (Family Consumer Sciences / Home Ec class). Some call it a German Pancake, but we call it Dutch Baby here.
The best recipe we’ve found since then is one from the book “All About Breakfast and Brunch” by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. This is a delicious breakfast meal and it is really fun to make! You can get creative and put powdered sugar, fruit, maple syrup, or anything that you would like on top of the Dutch Baby. Let’s get cooking!
Want to buy the book and other helpful recipe items? Check out the affiliate links below, and as such I receive a few anonymous coins from your purchase.
Dutch Baby (German Pancake)
Equipment
- cast iron skillet
Ingredients
- 1/2 c Milk
- 1/2 c All Purpose Flour
- 1/4 c Sugar
- 2 Eggs (Room Temperature)
- 4 tbsp Unsalted Butter (1/2 stick)
Instructions
- Place butter in a cast iron skillet and put in oven while pre-heating.
- Preheat the oven to 425°F.
- Whisk together until smooth: milk, flour, sugar, and eggs
- When the oven reaches temperature, tilt the pan so the butter coats the inside. PAN WILL BE VERY HOT, butter will sizzle.
- Pour the egg mixture into the skillet/dish. Bake until the pancake is puffed and golden, 12 to 15 minutes.
- Serve immediately, as the pancake loses its puff and drama almost immediately. Enjoy!
