A Dutch baby is a thin egg batter baked in a preheated pan until the edges rise and turn golden. Keep the oven door closed while it bakes, then serve soon after it comes out because the center naturally settles. This version makes one 10-inch skillet pancake for four.
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Ingredients
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 ripe but firm pear, cored and thinly sliced
- 1 teaspoon lemon juice
- Powdered sugar or plain yogurt, to serve
Method
- Heat the oven to 425°F with a 10-inch oven-safe skillet inside.
- Whisk the eggs, milk, flour, sugar, salt, and cinnamon until smooth. Let the batter stand while the oven heats.
- Toss the pear slices with lemon juice. Carefully remove the hot skillet, add the butter, and swirl until melted.
- Arrange the pear slices in the skillet, then pour the batter over them. Return the pan to the oven promptly.
- Bake for 18 to 22 minutes without opening the door. The edges should be dramatically puffed and browned, and the middle should look set.
- Serve immediately from the skillet, dusted lightly with powdered sugar or topped with a spoonful of yogurt.
Variations
Use a crisp apple in place of the pear, or add a pinch of ground ginger to the batter. If using a smaller skillet, divide the batter between two oven-safe pans and begin checking a few minutes earlier.
Storage and reheating
The pancake is best served fresh because its puff subsides as it cools. Refrigerate leftovers in a covered container and use within 3 days. Reheat in a 350°F oven until warm; it will not puff again.
For more breakfast choices, see the early-morning breakfast prep guide and the weekly breakfast grocery list guide. Put this weekend recipe on the Lucru Home meal planner so its ingredients are easy to gather.
