Dutch Baby Pancake
Lacto-Ovo Vegetarian Recipes Desserts Eggs Budget Recipes Breakfast
Since winter vacation is approaching and there will be many pleasant mornings when you'll have breakfast with family, I've prepared this special recipe for those special moments.
The recipe is given for 1 single serving and I prepared it in a 15 cm pan. If you want to multiply the recipe, add 5 cm to the pan for each additional egg. So for 2 eggs you'll use a 20 cm pan, for 3 eggs a 25 cm pan... etc. When you take it out of the oven, make sure everyone is gathered around the table to present the puffed pancake. The magic doesn't last long - as soon as you dust it, the center will collapse.
The recipe is adapted from one published by Craig Claiborne in 1966 in the NY Times.
Ingredients
1 egg
60ml milk
30g all-purpose flour
a little grated lemon zest
1/2 tablespoon butter
For dusting
1 tablespoon vanilla powdered sugar
a little cinnamon
maple syrup
Serving: 1
How to prepare dutch baby pancake
- Preheat the oven to 220°C with the pan inside. Use a 15 cm oven-safe pan, preferably cast iron (the outer crust will be crispier). I used a pan with a detachable handle so it can go in the oven.
- Beat the egg with the milk and a little grated lemon zest. Add the flour and mix quickly, just until the flour is no longer visible. Don't mix it more, even if there are lumps. The batter is quite liquid - that's fine.
- Add the butter to the pan and leave it in the oven until the butter gets very hot.
- Remove the pan from the oven and using a silicone brush, coat the sides of the pan with butter. Pour the batter into the hot pan and return to the oven.
- Bake the pancake for about 15 minutes, until the edges are puffed and golden, and the center is also puffed.
- Remove the pancake from the oven and dust it with powdered sugar mixed with a little cinnamon. Drizzle with maple syrup.
After 5 minutes in the oven
After 10 minutes in the oven
After 15 minutes
