Dutch Baby Pancake

I confess that I am a coward and I did not dare to turn on the oven until the heat had dropped a little. Of course, I was clear that when I turned it on it would be to prepare this delicious Dutch Baby Pancake, and it was a complete success.

Yes, the name is quite a bit of a surprise. And if you are one of my kind, one of those people with a “slightly rusty” understanding of English, by now you will be wondering what the hell I am bringing you today and fearing that it is one of those desserts that takes a long and laborious time to prepare or with rare and difficult-to-find ingredients.

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, as long as the name is, it is simply a kind of pancake, large in size, that we will set in the oven .

I must warn you, though, that just as it swells and gains 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, are we going for the recipe?

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

Ingredients

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

To accompany:

• Forest fruits
• Juice of ½ lemon
• Powdered sugar

Elaboration

1. We start 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 when we are going to use it. This will prevent the dough from sticking to the skillet.
2. While the skillet is heating up, prepare the pancake batter. To do this, put the previously sifted flour, sugar, salt, eggs, milk and vanilla essence in a bowl and, using a whisk or a mixer , beat until you obtain a mixture without lumps and with the ingredients perfectly integrated.
3. We let the dough rest for a few minutes.
4. Once the skillet is nice and hot, we take it out of the oven with our hands well protected and, being very careful not to burn ourselves, we add the butter, turning the skillet so that it covers the bottom and sides as it melts. I repeat, be careful here, as the butter sizzles and can burn us if it splashes.
5. We add the reserved batter to the skillet, place the skillet in 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, sprinkle it with a little lemon juice (it is not necessary to add all the juice, the amount to add is up to taste) and serve with the berries.
7. Sprinkle with powdered sugar and… Enjoy!!

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

Grades

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

You can see that this preparation couldn't 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!!