Get ready for the simplest pancake you’ll ever make.
Growing up, my dad’s pannekoeken was a Sunday brunch treat. My dad, who lived in Indonesia until he was 8, learned how to make the thin, crepe-like Dutch pancakes from his mom. My sister, brother and I would eat them as fast as he could make them, alternating syrup (my favorite) with nutella (my brother’s favorite). I loved pouring a thick line of amber syrup down the middle of the pancake (bonus if the sugary crust around the top of the syrup container broke off), rolling it up and cradling it as I bit into it, trying to keep the syrup from spilling.
So when I heard about dutch babies, I was like WHAT is this other dutch pancake business?
The first dutch baby I ever made was the Wednesday Chef’s Baked Apple Pancake and it was DI.VINE. I can’t explain why I haven’t made another dutch baby since then except for the fact that I only just bought a cast-iron pan a few weeks ago.
I’m about to go wild.
Woohoo!! A pancake recipe with NO sugar! This is an eggy, delicate and tender blank canvas of a pancake ready for a generous swoop of powdered sugar and an assortment of delicious toppings, from fresh fruit to nutella. Think of this as your plain Jane best friend and she’s getting a makeover!!* You’re aiming for a puffed, browned beauty that has crisp outer edges and an almost custardy inner layer.
The basic dutch baby is essentially equal parts milk and flour with eggs and a tiny bit of salt, baked in searing hot butter. I like to add vanilla and cinnamon for extra flavor and I melted only 1 tablespoon of butter instead of 2 into my pan and it seemed like plenty.
However, that could be why mine didn’t puff as much as some others I’ve seen. Next on my list to try is this baby, which cooks the pancake at a lower temperature for longer, this, which adds an extra egg and ups the flour and milk amounts, and duh I’m making this again. Like tonight.
If you don’t have an oven-safe pan, you can also make mini dutch babies in a muffin tin!
Adapted from allrecipes
1/2 cup milk (I used almond milk)
1/2 teaspoon vanilla
1/2 cup flour (I used whole wheat)
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
1-2 tablespoons butter
Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F.
In a medium bowl, beat eggs with a whisk until foamy. You want to incorporate LOTS of air at this point. Add milk and vanilla; whisk to combine. Gradually whisk in flour, salt and cinnamon, if using.
Remove skillet from oven and reduce oven heat to 425 degrees F. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
Bake until puffed and lightly browned, about 20 minutes. Remove promptly and sprinkle with powdered sugar. Serve with fresh fruit, citrus sugar, syrup, jam, PB&J, nutella, or any other concoction you like.
*(P.S. Just watched the finale of America’s Next Top Model (my first season following the show). That show is crazy! How is it over already? It almost makes me want to brush my hair in the morning)