Try this Dutch Baby Pancake recipe, or contribute your own.
- Carbohydrate 3.6067056066073 g
- Cholesterol 30.91125 mg
- Fat 11.6424637500004 g
- Fiber 0.115509183932432 g
- Protein 0.35319622310065 g
- Saturated Fat 7.36554662500008 g
- Serving Size 1 1 -5 serving (48g)
- Sodium 3.38514795553205 mg
- Sugar 3.49119642267487 g
- Trans Fat 0.82066849999999 g
- Calories 115 calories
Step-by-step
- Heat oven to 425.
- Place butter in 12-inch ovenproof skillet and set in oven to melt the butter. Skillet should be hot when you pour in the batter.
- In medium mixing bowl, combine flour, milk, eggs, nutmeg, and salt. Whisk until blended but don't over mix.
- Pour batter into hot skillet.
- Bake 15-20 minutes, until pancake is puffy and deep golden brown.
- Remove skillet from oven.
- Immediately squeeze lemon over pancake and then sprinkle with powdered sugar.
- Serve immediately with your favorite jam or preserves.
Achieving maximum puff in a standard twelve-inch ovenproof skillet requires thermal shock between the piping hot cooking vessel and the cold batter. When melted butter browns slightly in the preheated 425 degree oven before the liquid goes in, the resulting perimeter develops an aggressive, crackling crispness that standard griddle cakes cannot replicate.
- Whisk the flour and milk just until combined to prevent gluten development that would otherwise yield a tough, rubbery crumb instead of an airy interior.
- Preheat the cast-iron or heavy steel skillet for at least fifteen minutes in the hot oven so the butter foams immediately upon contact.
- Judge doneness entirely by sight rather than probing with a thermometer, watching for the edges to curl upward into deep, mahogany-brown peaks while the center sets completely.
- Store leftover portions tightly wrapped in the refrigerator for up to two days, knowing that a quick burst in a hot toaster oven will revive their structural integrity.
Leftover portions lose their initial height upon cooling but transform efficiently into savory roll-ups when spread with softened cream cheese and herbs. Proper reheating in a high-heat oven restores the distinct texture of the original crust without toughening the center.
