Every time I crave pancakes and I’m not in the mood for staring at them while they cook, I bake a Dutch Baby. Dutch Baby is a huge and puffy German pancake served generally for breakfast. The batter made from eggs, milk, flour and sugar is baked in a buttered cast iron skillet and after baking, this lovely pancake is served with butter, lemon juice and powdered sugar. This is certainly the easiest dessert I’ve ever made. You blend a few ingredients and you pour the batter in a skillet. It’s that simple!
Being an egg-based baked dessert you’d certainly expect a fluffy, soufflé-like final product. Trust me, the volume and the shape of this pancake is quite stunning. Regarding the fact that you pour about 2 cups of batter in a hot skillet, you’d expect to get an adorable little pancake and not a baby hippo. Let me tell you something, this is a dramatic dessert with a unique kind of beauty.
Ingredients (for 2 servings):
- 3 large eggs
- 185ml milk – 3/4 cup
- 75g all-purpose flour – ½ cup + 1 Tbsp
- 60g brown sugar – 1/4 cup
- ½ tsp vanilla extract
- 1 tsp lemon zest, grated
- ¼ tsp salt
- 30g butter – 2 Tbsp
- 2 Tbsp mascarpone cheese
- fresh strawberries
- Preheat the oven at 400°F/204°C (gas mark 6). Add the butter to a cast iron skillet and place the skillet in the hot oven.
- In a blender mix eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds.
- Carefully pour the batter into the buttered skillet and bake for 20 minutes. The pancake should be very puffy and brown on the edges.
- Serve warm with mascarpone cheese and strawberry slices.