Dutch Baby Pancake
A dutch baby pancake is sometimes called a large American popover. A dutch baby is similar to a large Yorkshire pudding, could also be considered a fluffy crepe. Indulging in this takes me back to a sweet time in my life when we lived in the U.K. Sharing this skillet filled with goodness with my England born children makes my heart sing. It's a "fancy" comforting treat we can whip up in minutes and a permanent Rowe family recipe. I shared it in this vlog.
Start with a thin pancake-like batter and add it to a hot buttered skillet and bake in the hot oven. Within minutes the batter will start to puff around the edges, the pancake will bake towards the center. The edges will rise above the skillet, and once thew edges are golden brown and the sweet smell of baked goodness envelopes you, it's ready!
You will want to use a blender or a food processor to get your batter uber smooth. Then the batter needs to rest so that the flour can absorb the moisture, which gives the pancake a more creamy cake texture and consistency. Starting with a preheated skillet and oven helps the pancake puff up.
I like to use a 10 inch skillet for this recipe. The smaller size helps to maximize the puff puff while maintaining the pancakes shape. While I prefer cast iron for most of my cooking and baking, any oven safe skillet can be used for this.
My favorite way to serve this dutch baby pancake is to dust it with powdered sugar and to make a quick cooked fruit syrup to pour on top. Fell free to add what ever topping floats your boat. A good nut or seed butter, a chocolate drizzle or even a lemon curd or mango chutney would suit this dish well.
This is enough to serve two adults for a meal or I split it up seven ways for a sweet slice for each of my family members after dinner, or as a "first breakfast".
Blender or food processor
1/2 cup all purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon Real Salt
2 tablespoons butter
Powdered sugar, maple syrup, and jam for serving.
Add the flour, milk, eggs, sugar, vanilla, and salt into a food processor or a blender. Blend for 10 seconds scraping down the sides in between blending for another 10 seconds. The batter will be liquidy.
Rest the batter for 20 minutes so that the flour can absorb the liquid.
In the meantime preheat your skillet in your oven at 425'f. Remove and above racks so you pancake can rise uninhibited.
When you are ready to bake. melt your butter in the pan, being sure to coat the bottom and sides with the melted butter to prevent sticking. Be very careful using oven mitts as to not burn yourself.
Add your batter on top of your butter. Place the skillet carefully back into the oven- Remember your mitts!
Bake the dutch baby until it is puffed and lightly browned on top, 15-20 minutes.
Be sure to serve while still hot to impress you folks with its beauty and warmth. Dust with powder and top with you favorite topping.
To a sauce pan add one cup of blueberries or other fruit, 1/4 cup sugar, and 1-2 tablespoons of lemon juice. simmer until well combined and the sugar is dissolved and the fruit has released its juices. pour ontop of your dutch baby and enjoy!