The Show-Stopping Cast Iron Dutch Baby Pancake
Make a dramatic, puffy Dutch baby pancake in a cast iron skillet for a luxurious family breakfast that avoids the flatness of traditional pancakes.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 2 large servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German/American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting
- Lemon juice, for serving
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet inside the oven while it preheats.
- In a medium bowl, whisk the eggs until they are light and frothy.
- Gradually whisk in the milk, salt, and then the flour until the batter is just combined. Do not overmix; a few small lumps are acceptable. This batter is thin, which helps with the rise.
- Carefully remove the hot skillet from the oven using oven mitts. Add the 2 tablespoons of butter to the hot skillet. Swirl the pan to coat the bottom and sides as the butter melts quickly.
- Pour the batter directly into the hot, buttered skillet.
- Immediately return the skillet to the oven. Bake for 20 to 25 minutes. Do not open the oven door during the first 15 minutes of baking, as this will cause the pancake to deflate.
- The Dutch baby is done when it is puffed high around the edges, golden brown, and the center is set.
- Remove from the oven. Dust generously with powdered sugar and serve immediately with a squeeze of fresh lemon juice.
Notes
- The science of the rise depends on the very hot skillet and butter, which creates steam rapidly, puffing the thin batter.
- For the best visual effect, serve this luxury breakfast idea directly from the cast iron skillet at the table.
- This recipe makes a perfect Mothers Day brunch main dish.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 350
- Sugar: 8
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 14
- Cholesterol: 180