I confess I'm a coward and I didn't dare turn on the oven until the heat eased a bit. That said, I knew that when I did it would be to make this delicious Dutch Baby Pancake, and it was a great decision.
Yes, the name is a mouthful. And if you're like me, with your English a bit rusty, by now you'll be wondering what on earth I'm bringing you today and fearing it's one of those desserts that take ages to prepare or require strange, hard-to-find ingredients.
But don't worry! Because I promise there's no simpler preparation than this, and with ingredients we all have at home. A few minutes of prep and another 20 in the oven and you'll be able to enjoy this treat. And despite the long name, it's simply a kind of large pancake that we cook in the oven.
That said, I must warn you that, just as it puffs up and gains considerable volume while baking, it will deflate as soon as we take it out of the oven, like a sort of soufflé. But don't fret, the flavor more than makes up for its appearance.
So, shall we go for the recipe?
Skillet skillet Le Creuset, Bérard wooden flour spoon and Le Creuset ceramic ramekin
Ingredients
- 60gr flour
- 45gr sugar
- 2 eggs
- 110ml milk
- 1 pinch of salt
- ½ teaspoon of vanilla extract
- 40gr butter
To accompany:
- Mixed berries
- Juice of ½ lemon
- Icing sugar
Preparation
- We start by preheating the oven to 220º and, once it's hot, we put the Le Creuset skillet (empty) in the oven for about 15 minutes or so, so that it is nice and hot when we are going to use it. This will keep the batter from sticking to the skillet.
- While the skillet heats up, we prepare the pancake batter. To do this we put it in a bowl the flour previously sifted, the sugar, the salt, the eggs, the milk and the vanilla extract and, using whisk or a hand mixer, beat until you get a lump-free mixture with the ingredients fully combined.
- Let the batter rest a few minutes.
- Once the skillet is nice and hot, take it out of the oven with well-protected hands and, being extremely careful not to burn yourself, add the butter, rotating the skillet so it coats the bottom and sides as it melts. I insist, be careful here: the butter sizzles and can burn you if it splatters.
- Pour the reserved batter into the skillet, return the skillet to the oven, and bake for about 15 minutes, until the pancake is puffed and golden
- Take the pancake out of the oven, drizzle with a little lemon juice (it's not necessary to use all the juice, the amount is to taste) and serve with the mixed berries.
- Dust with icing sugar and… Enjoy!!
Skillet skillet Le Creuset, Pallarès carbon steel knife, Bérard wooden flour spoon and Le Creuset ceramic ramekins
Notes
- To prepare this Dutch Baby Pancake I used the Le Creuset 23cm skillet and with the quantities I indicate in the recipe, our pancake will be thin. If your skillet is larger, or you also have the 23 one but prefer a thicker pancake, just increase the quantities in the recipe.
- As an example, increasing one more egg than I indicate in the recipe, the rest of the ingredients would be as follows:
- 3 eggs
- 90gr flour
- 65gr sugar
- 165ml milk
- 55gr butter
- 1 pinch of salt
- 1/2 teaspoon vanilla extract.
As you can see this preparation couldn't be simpler and I assure you the result is worth it. You can also vary the topping and serve it with different fruits, vanilla ice cream, whipped cream or even chocolate. In any case it will be delicious!!
