This German pancake known as a Dutch Baby, is a cross between a soufflé, omelet, and popover. It’s eggy and tender, but also light and crunchy. And no flipping required!
Ah, Monday. We meet again. Did you all have a good weekend? And did you make something special for breakfast?
Who else has a love/hate relationship with pancakes? I mean, they’re awesome and all. But the standing, and flipping, and waiting. Then the family doesn’t even eat at the same time. Ya, sure, you can put them on a baking sheet and stick them in the oven to keep warm. But you’re still standing and flipping forever. Always with the flipping. The whole process cramps my style.
That’s where the Dutch Baby comes in. Quick prep, stick it in the oven, and go relax. No flipping.
This German pancake is a cross between a soufflé, omelet, and my favorite popover. It’s eggy and tender, but also light and crunchy.
I believe a traditional Dutch Baby requires the milk and eggs to be at room temperature before combining, and the skillet is warmed up in the oven before melting the butter on the stove top. I didn’t do either of those things. I’m a cheater. It still works great.
Serve it right away so everyone can marvel at the height achieved, before it deflates. It doesn’t last long!
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- handful of fresh blackberries
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon lemon juice
- 1 tablespoon powdered sugar
- jam, jelly, or marmalade for serving
- Preheat oven to 425 degrees F.
- In a medium bowl, whisk together the eggs and milk, then whisk in flour, sugar, salt, and cinnamon until combined.
- Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add egg mixture and sprinkle the blackberries on top; transfer to the oven.
- Bake until pancake is puffed up in the center and the edges are golden brown and crispy, about 15 to 20 minutes (mine took 17 minutes.)
- Remove from oven (careful! handle will be hot!) and sprinkle the pancake with the lemon juice and then dust with powdered sugar.
- Serve immediately with jelly, jam, or marmalade.