Description
A fluffy and delicious Dutch baby pancake that puffs up while baking, perfect for breakfast or brunch.
Ingredients
Scale
- 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 3/4 cup (180ml) whole milk or almond milk, at room temperature
- 2/3 cup (83g) whole grain flour, such as spelt or whole wheat pastry, or 3/4 cup (95g) all-purpose flour or your favorite gluten-free flour blend
- 1/41/2 teaspoon fine sea salt
- 1 Tablespoon (15ml) pure maple syrup or sweetener of choice
- 21/2 teaspoons (10ml) pure vanilla extract
- fresh fruit, preserves, butter, powdered sugar
Instructions
- Preheat the Skillet: Start by preheating your skillet in the oven at 425 degrees F. After about 10 minutes, you should hear a gentle sizzling noise when you add the melted butter. This ensures the edges become nice and crisp.
- Whisk Ingredients Together: In a bowl, whisk together the eggs, milk, flour, salt, maple syrup, and vanilla extract until the batter is smooth and airy. Look for bubbles forming and ensure it feels light, but do not overmix to avoid density.
- Add Butter to Skillet: Once the skillet is hot, carefully remove it from the oven and swirl in the melted butter. It should sizzle immediately and coat the sides of the skillet to promote crispiness.
- Pour in the Batter: Slowly pour your prepared batter into the hot skillet, ensuring it spreads evenly. You should see it start to bubble right away, a good sign of rising. Do not move the pan; it should remain undisturbed.
- Bake Until Puffed: Place the skillet in the oven and bake for about 20 minutes. The pancake should puff up and turn golden brown. Monitor it without opening the oven door to prevent collapse.
- Cool and Serve: After baking, carefully remove the skillet and let it cool slightly before slicing. The edges will be crisp while the center remains fluffy. Serve it warm right away for the best results.
Notes
- Best served fresh; leftovers can be reheated in a 300 degrees F oven for 5-7 minutes.
- Use room temperature ingredients for maximum puff.
- Preheating your skillet creates steam, which is key to achieving the perfect rise of the pancake.
- Blend the batter until smooth without lumps for an airy texture.
- To reheat, place in a 300 degrees F oven for 5-7 minutes until warmed through.
- Serve with seasonal berries and a sprinkle of powdered sugar.
- Top with lemon juice and zest for added flavor.
- For an autumn twist, enhance with sautéed apples and cinnamon.
- Add lemon zest for a zesty twist.
- Incorporate chocolate chips for a sweet variation.
- For a savory option, top with sautéed mushrooms and thyme.
- Choose high-quality unsalted butter for the best flavor; make sure it is melted and slightly cooled before mixing.
- Select whole grain or gluten-free flour blend as per dietary needs.
- Use unsweetened almond milk if opting for a dairy-free version to maintain flavor balance.
Nutrition
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg