The Dutch Baby is a smaller version of the German pancake that I previously hacked, but with new information I have developed a much better version of the batter for both this recipe and the Original Pancake House Apple Pancake . Use a 9-inch cast-iron skillet . If you’ve got two skillets, even better, since this recipe yields two pancakes. If you don’t have a castiron skillet, you can also use a 9-inch oven-safe sauté pan. If you have only one skillet and you want to serve the pancakes at the same time, you can reheat the first one in the microwave for 30 seconds on high when your second pancake comes out of the oven.

3 large eggs, beaten
½ cup whole milk
½ cup buttermilk
3 tablespoons granulated sugar
¼ teaspoon plus ⅛ teaspoon salt
2 pinches ground nutmeg
3½ ounces (about ⅔ cup) all-purpose flour
1 tablespoon unsalted butter

Powdered sugar

Lemon wedges
Maple syrup (optional)

Cooking method

1-Preheat the oven to 450 degrees F.

2-Combine the eggs, milk, buttermilk, sugar, salt, and nutmeg in a medium bowl with an electric mixer on high speed for 30 seconds. Add the flour and mix for 1 minute. Let the batter sit for 10 minutes, then mix it again briefly before pouring it into the pan.

3-While the batter sits, heat up ½ tablespoon of butter in a 9-inch cast iron skillet on the stove over low heat. When the butter has melted, pour half of the batter (1 cup) into the cast-iron skillet. Place the skillet in the preheated oven and cook for 14 to 16 minutes or until the pancake is dark brown around the edges. If you have only one pan and are cooking just one pancake at a time, let the pan cool for 5 minutes, then add the remaining ½ tablespoon of butter. When it’s melted, pour in the remaining batter and bake as with the first one.

Dust the pancakes with powdered sugar before serving and serve with lemon wedges, butter, and maple syrup, if desired, on the side.

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