You probably get very excited about pancakes if you’re both a breakfast lover and a dessert lover like me. Not only are they a very customizable dessert, but they’re also a great choice for a weekend breakfast or brunch. Here, I’m going to show you a Dutch baby pancake recipe, and if you’ve never heard of it before you definitely need to try it. It’s a baked pancake that’s sweet, crunchy and fluffy, and I can guarantee it’s going to be your new favorite thing.
Ingredients (for 2-3 portions):
- 50 grams of butter
- 150ml of milk
- 100 grams of flour
- 30 grams of sugar
- 3 eggs
- A pinch of salt
- A splash of vanilla extract (optional)
- Lemon juice and powdered sugar for toppings (but you can also use fruit, honey, or whatever else you like and have on hand)
How to make the Dutch baby pancake:
To start off, you’ll need to preheat your oven and get a cast iron skillet ready (you can’t really make this recipe in a different kind of tray). Put your skillet on the stove and place the butter in it, allowing it to melt. Meanwhile, mix all of your other ingredients in a bowl.
Once the butter is melted and very hot, carefully take the skillet and pour about half of the melted butter over the rest of the ingredients. Then, transfer the mixture back into the skillet and place it in the oven on medium-high heat for about 10 minutes, or until you see the pancake start to puff up and become golden on top.
When it’s ready, take your Dutch baby out of the oven and sprinkle it with powdered sugar and lemon juice, and add whatever other toppings you like. Slice it up and enjoy it while still warm for a perfect weekend brunch.
