Dutch Baby Pancake
by Tavolino
A light and airy oven-baked pancake that puffs up dramatically in a hot skillet, creating a texture similar to a cross between a crepe and a popover. This impressive breakfast dish is surprisingly simple to make with basic pantry staples.
Ingredients
- large eggs 3
- whole milk 2/3 cup
- all-purpose flour 2/3 cup
- sugar 2 Tbsp
- salt 1/4 tsp
- vanilla extract 1/2 tsp
- butter 2 Tbsp
Preparation
- 1
Combine 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 Tbsp sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract in a blender.
- 2
Blend the mixture until completely smooth and free of lumps.
- 3
Let the batter rest at room temperature.
- 4
Place a 10-inch cast iron skillet in the oven and preheat to 425ºF (220ºC).
- 5
Once the oven reaches temperature, heat the skillet for an additional 10 minutes.
- 6
Carefully remove the hot skillet from the oven using an oven mitt.
- 7
Add 2 Tbsp butter to the skillet and swirl until melted.
- 8
Return the skillet to the oven for 60 seconds until the butter begins to brown.
- 9
Remove the skillet again and swirl the butter to coat the bottom and sides.
- 10
Quickly pour the prepared batter into the hot, buttered skillet.
- 11
Return the skillet to the oven and bake for 15 minutes until golden brown and puffed.
- 12
Slice the pancake into pieces and serve immediately.