Description
Baby Dutch Pancake is a delightful and fluffy oven-baked pancake that puffs up beautifully in the oven. Made with a simple batter of milk, cream, flour, eggs, sugar, and aromatic spices, it creates a lightly sweet yet tender base perfect for various toppings like fresh berries, vanilla ice cream, powdered sugar, and mint leaves. This recipe serves 4 and is ideal for a special breakfast or brunch treat.
Ingredients
Scale
For the Pancake:
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup all-purpose flour (65g)
- 2 large eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (for savory) or cinnamon powder (for sweet)
- 4 tbsp butter
Toppings:
- Fresh strawberries
- Blueberries or blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a mixing bowl, whisk together the milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of nutmeg or cinnamon powder. Mix thoroughly until the batter is smooth and free of lumps.
- Rest batter: Pour the batter into a measuring cup or bowl and let it rest for 15-20 minutes. This resting time allows the flour to absorb the liquids fully, resulting in a better texture for the pancake.
- Preheat skillet: Place an oven-safe skillet into the oven and preheat to 200°C (392°F). This ensures the pan is hot and ready for baking the Dutch baby pancake.
- Add butter: Carefully remove the hot skillet from the oven and immediately add 4 tablespoons of butter. Swirl the skillet to melt the butter evenly and coat the entire bottom and sides of the pan.
- Pour batter: Pour the rested batter into the hot, butter-coated skillet. Tilt the skillet gently to spread the batter evenly across the bottom and up the sides of the pan.
- Bake: Return the skillet to the oven and bake at 200°C (392°F) for 15-20 minutes. Bake until the pancake puffs up dramatically and develops a golden brown color.
- Serve: Remove the pancake from the oven and top it immediately with fresh berries, a scoop of vanilla ice cream, a dusting of powdered sugar, and garnish with mint leaves for a delightful presentation and flavor.
Notes
- Resting the batter is crucial for the pancake to rise and achieve the desired fluffy texture.
- If you prefer a savory version, substitute cinnamon with nutmeg and omit the sugar or reduce it.
- The skillet must be oven-safe, preferably cast iron or heavy stainless steel, to withstand high oven temperatures.
- Serve immediately after baking as the pancake will deflate upon cooling.
- You can customize toppings to your preference, including lemon wedges, maple syrup, or powdered sugar alone.
