Dutch Baby Pancake

Dutch baby pancakes are a marvel in a steam oven, puffing so much that you think they're just going to empty out of the pan. They’re equally fabulous to eat, rumpled and soft, and open to any topping you can think of.

Prep Time10

Cook Time12

Course: Breakfast, Dessert, Main Course

Cuisine: Dutch, German

Keyword: dutch baby, pancakes, steam oven pancakes

Servings:

Calories: 251kcal

Ingredients

4 eggs large, at room temperature
3/4 cup all-purpose flour plain flour, see notes
3/4 cup whole milk full-fat milk, at room temperature
1/4 tsp fine salt
3 Tbsp butter
Toppings see notes for suggestions

US Customary - Metric

Instructions

Put a 12 inch (30cm) round, heavy based pan into your oven and set to Combi Steam, 430°F/220°C, 50% (medium) humidity.
While the oven and pan heat up, put all the ingredients except the butter into a food processor. Process until smooth. Alternatively, you can make the batter by hand; whisk the eggs in a large bowl, then add the flour, milk and salt and whisk until very smooth. Set the batter aside until the oven is really hot.
4 eggs, 3/4 cup all-purpose flour, 3/4 cup whole milk, 1/4 tsp fine salt
When the oven reaches temperature, open the door and quickly drop the butter into the pan. Close the door and leave it for a couple of minutes until the butter is bubbly and just starting to turn golden.
3 Tbsp butter
Working quickly, remove the pan from the oven and pour in the pancake batter. The butter will slide around and some of it might end up on top of the batter; that's fine. Put the pan back into the oven as quickly as you can.
Cook the pancake until it's very puffy, rumpled and deep golden all over, about 12-15 minutes. Remove from the oven, top and serve immediately, cut into wedges.
Toppings

Video

Notes

Nutrition information for this recipe is calculated on the base pancake only, and does not include info for any toppings you may add.
Ingredients: The best Dutch babies are made with room temperature ingredients, and I have found even more puffy, sky-high results using higher protein flour (bread flour) instead of all-purpose. I've left the recipe written with all-purpose because it's what most people keep around, but if you also keep bread flour on hand, use that in the recipe.
Baking dish/pan: I use a 12 inch (30cm) enamel cast iron skillet for Dutch babies. Anything with a heavy base will work ok, and if you don't have a round pan, a 9x13 inch (23x33cm) rectangular roaster will work with this quantity of batter, it just won't puff as dramatically as the round version.
The great deflate: The center of the pancake will deflate quite fast when it comes out of the oven, this is normal! That dip in the middle is perfect for adding your toppings.
Toppings: The classic topping for a Dutch baby is lemon juice and sugar, and it's a brilliant way to go. But there are so many other options you're spoilt for choice! Try the following:
1. fresh seasonal berries, maple syrup and cream
2. chocolate sauce or caramel and ice cream
3. grilled stone fruit
4. pan fried apples or pears (a little butter and sugar, a hot pan, cook until the fruit caramelizes).
5. Want to go savory? Add grated cheese and chives to the batter before cooking, then top with sour cream for serving. Or cook the pancake and then add;
6. cream cheese, smoked salmon, capers and thinly sliced red onion
7. torn leg ham and slices of brie or camembert cheese
8. chunks of fresh tomato, basil and torn buffalo mozzarella over the top

Nutrition