Dutch Baby Pancake

I confess to you that I am a coward and until the heat has abated a bit I have not dared to turn on the oven. Of course, I was clear that when I turned it on it would be to prepare this delicious Dutch Baby Pancake, and it has been a success.

Yes, that the little name brings them. And if you are one of my kind, of those of us who have “somewhat rusty” English, by now you will be thinking what the hell I bring you today and fearing that it is one of those desserts that take a long and laborious preparation or with rare ingredients that are difficult to find.

Well, don't worry! Because I promise you that there is no simpler preparation than this, and with ingredients that we all have at home . A few minutes of preparation and another 20 in the oven and you can enjoy this delight. And it is that, however long the name may be, it is simply a kind of large pancakes that we will curdle in the oven .

Of course, I must warn you that, just as it swells and acquires a considerable volume during baking, it will deflate as soon as we take it out of the oven, like a kind of soufflé. But don't worry, the taste more than makes up for its appearance.

What, shall we go for the recipe?

Le Creuset skillet pan , Bérard wooden flour spoon and Le Creuset ceramic ramekin

Ingredients

• 60g of flour
• 45g of sugar
• 2 eggs
• 110 ml of milk
• 1 pinch of salt
• ½ teaspoon of vanilla essence
• 40g butter

To accompany:

• Fruits of the forest
• Juice of ½ lemon
• Sugar glass

Elaboration

1. We begin by preheating the oven to 220º and, once it is hot, we put the Le Creuset skillet (empty) in the oven for approximately 15 minutes, so that it is very hot by the time we are going to use it. This will prevent the dough from sticking to the skillet.
2. While the skillet is heating up, we are preparing the pancake dough. To do this, we put the previously sifted flour, sugar, salt, eggs, milk and vanilla essence in a bowl and, using some whisks or a mixer , beat it until we obtain a mixture without lumps and with the perfectly integrated ingredients.
3. Let the dough rest for a few minutes.
4. Once we have the skillet very hot, we take it out of the oven with our hands well protected and, being very careful not to burn ourselves, add the butter, turning the skillet so that it impregnates the bottom and sides well as it melts. melting. I insist, be careful here, that the butter sizzles and can burn us if it splashes.
5. Add to the skillet the dough that we had reserved, take the skillet to the oven and bake for about 15 minutes, until we see that the pancake is swollen and golden.
6. We take the pancake out of the oven, water it with a little lemon juice (it is not necessary that we add all the juice, the amount to add is to taste) and accompany with the fruits of the forest.
7. Sprinkle with icing sugar and… Enjoy!!

Le Creuset skillet pan , Pallarès carbon steel knife , wooden spoon for Bérard flour and ceramic ramekins Le Creuset

Grades

• To prepare this Dutch Baby Pancake I have used the 23cm Le Creuset skillet and with the amounts indicated in the recipe our pancake will be finite. If your skillet is larger or you also have a 23 skillet but you prefer a thicker pancake, all you have to do is increase the quantities in the recipe.
• As an example, and adding one more egg to those indicated in the recipe, the rest of the ingredients would be as follows:
• 3 eggs
• 90g of flour
• 65g of sugar
• 165ml of milk
• 55g butter
• 1 pinch of salt
• 1/2 teaspoon of vanilla essence.

You see that this preparation could not be simpler and I assure you that the result is worth it. You can also vary the accompaniment and serve it with different fruits, vanilla ice cream, whipped cream or even chocolate. In any case it will be delicious!!