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<\/p>\nWhip up this super easy fruit topped oven baked Dutch baby pancake! It\u2019s perfect for breakfast, brunch, snack or dessert.<\/p>\n
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Sometimes called a German pancake, a Dutch baby pancake is a puffy pancake made in a hot buttered skillet in the oven. It\u2019s like a cross between a crepe and a popover. It puffs up with steam high above the edges of the pan and when out of the oven it gradually deflates to create a caved in centre that holds toppings. The inside is soft and thick like custard, and the edges become golden and crispy from the brown butter which adds a toasty flavour. Dense and moist with a luscious egg-y taste, it\u2019s not too sweet and can be eaten warm or at room temperature.<\/p>\n
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The first time I ever tried a Dutch baby it was love at first bite. The rustic pancake is the perfect canvas for almost any fruit topping and is so simple and fun to cook. Keep the oven light on and watch it bake through the window. It\u2019s magical to witness it puff up high into a fluffy and billowy random shape.<\/p>\n
Each pancake puffs up then deflates into its own unique wrinkled shape with crispy edges and a hollow cavity for the filling. What makes it most fun is that no two Dutch baby pancakes are ever alike!<\/p>\n
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Dutch baby pancakes are the easiest thing you\u2019ll ever make. Just a few simple ingredients quickly whisked together in a blender make a light delicate batter required for this pancake. Chances are you have all the ingredients on hand. There\u2019s no baking powder in this recipe; eggs are the key ingredient and act as the leavening agent.<\/p>\n
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This Dutch baby pancake is an ideal canvas to customize with many toppings. I made my Dutch baby with diced strawberries and mangos served with maple syrup and icing sugar because I think they\u2019re perfect for springtime. You can personalize and combine toppings any way you wish and with whatever is in season! Here are some more suggestions:<\/p>\n
This recipe will yield a puffy and fluffy pancake. Just be sure and follow these step-by-step instructions and tips for the perfect result:<\/p>\n
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The sudden burst of heat needed when the batter hits the hot buttered skillet starts cooking it and is\u00a0best achieved with cast iron. Although a cast iron skillet is ideal, you can still get good results with an oven-proof skillet or baking dish.<\/p>\n
This recipe is designed for a 9\u201d or 10\u201d skillet. Using a smaller one runs the risk of the batter overflowing. Using a larger one means the batter will not achieve the same dramatic height.<\/p>\n
The recipe can easily be doubled but you must cook each batch in a separate skillet in order to ensure a proper rise and achieve the dramatic height.<\/p>\n
The key to a good batter is to get a lot of air into it and that\u2019s the reason a blender is recommend. This can also be achieved with a food processor or with a strong arm and a whisk in a large bowl. Whichever way, be sure and whisk the batter again after it has rested to bring back the air just before pouring it into the hot skillet.<\/p>\n
The batter can be made up to the night before. Store the batter in the covered blender jug in the refrigerator. Remove it 1 hour before needed to allow it to come to room temperature. Follow the recipe directions of whirling it again just before pouring it into the hot skillet.<\/p>\n
A Dutch baby is best eaten the day made while it\u2019s still warm or at room temperature. Leftovers can be stored in the refrigerator for 1 \u2013 2 days and will still be edible, but the texture will not be the same. Freezing is not recommended.<\/p>\n
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Don\u2019t put off making a Dutch baby pancake – you won\u2019t regret it! I\u2019d love to hear from you about the toppings you choose for your pancake.<\/p>\n
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