Dutch Baby Pancake

Hey food lovers,

This dramatic, golden-puffed pancake is a showstopper straight from the oven—crispy on the edges, custardy in the center, and perfect for sweet or savoury toppings. Let’s dive into the recipe

Ingredients

• 5 large eggs

• 1 cup all-purpose flour

• 1½ cups whole milk (room temperature)

• 2 tablespoons sugar

• ½ teaspoon salt

• 1 tablespoon vanilla extract

• ½ cup (1 stick) unsalted butter

Method

1. Preheat the oven to 425°F (220°C) with a 10–12-inch cast iron skillet inside.

2. Make the batter:
   In a large bowl, whisk the eggs until light and frothy. Add the sugar, salt, and vanilla.
   Whisk in the flour until smooth, then gradually add the milk, whisking constantly to avoid lumps. Let the batter rest for 10 minutes (or while the oven finishes heating).

3. Melt the butter:
   Once the oven is hot, carefully remove the skillet and add the butter. Let it melt and coat the bottom and sides of the pan, swirling as needed. Work quickly!

4. Pour and bake:
   Immediately pour the batter into the hot, buttery skillet. Return the skillet to the oven and bake for 20–25 minutes until the Dutch baby is puffed and deep golden around the edges.

5. Serve right away:
   It will deflate slightly as it cools—this is normal! Dust with powdered sugar, serve with fresh fruit, a squeeze of lemon, or drizzle with maple syrup.

Bon appétit!