Dutch Baby pancakes are impressive to watch come out of the oven. They’re a delight to make with their golden colour, like egg tarts or lemon curd, and browned crispy edges puffing out of the pan. Then, just as fast, they deflate and curl up! They’re still gorgeous to look at though, and are super cute as mini pancakes.
Unfortunately, my kitchen lights were out when I made them and I wasn’t able to get a good capture of the dutch baby when it came out of the oven in its popover gloriousness. By the time we got it to good light, it already shrank. I decided to serve them with a bright, fruity sauce made using Ontario strawberries, picked and frozen from last summer, and frozen blueberries..store bought. The persimmons were added after I thought the plate could use a bit more colours.
If these don’t brighten your winter morning, I really don’t know what will.
Recipe from What’s Cooking America, makes 4 to 6 servings:
5 eggs, room temperature
1 cup milk, room temperature
1 cup pastry flour*
1/4 teaspoon pure vanilla extract
5 tablespoons butter
Freshly squeezed lemon juice
1. Preheat oven to 450 degrees F and place an oven safe pan or cast iron skillet to heat up until it’s hot. Like super hot.
2. In a large bowl, beat the eggs until light and frothy. Add milk, flour, vanilla extract, and beat for 5 minutes until it’s well incorporated. The batter should be thin and smooth. Using a pot holder or heavy duty oven mitt, remove the hot skillet from the oven and add the butter, tilting the pan to coat every sides.
3. Pour the prepared batter into the hot skillet, you should hear it sizzle, and immediately return the skillet to the oven.
4. Bake approximately 20 to 25 minutes or until puffed and golden brown.
5. Serve with a fresh squeeze of lemon and a good amount of powdered sugar.
*What’s Cooking America recommends using bread flour or AP flour for optimal height result.