Dutch Baby Pancake
A dramatic, puffed oven pancake with crispy golden edges and a custardy center, baked in a hot buttered skillet and served with powdered sugar and fresh lemon.
Ingredients
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 4 tbsp unsalted butter
- 2 tbsp powdered sugar (for serving)
- 1 lemon, halved
Instructions
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1
Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 10-inch cast iron skillet in the oven as it preheats.
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2
In a blender, combine 4 room temperature large eggs, 1 cup room temperature whole milk, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp pure vanilla extract, and 1/4 tsp salt. Blend on high for 30 seconds until completely smooth and frothy. Let the batter rest for 5 minutes.
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3
Using oven mitts, carefully remove the hot skillet from the oven. Add 4 tbsp unsalted butter and swirl until melted and foamy, coating the bottom and sides completely.
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4
Immediately pour the batter into the hot buttered skillet and return it to the oven. Bake for 18-22 minutes until the Dutch baby is dramatically puffed, deep golden at the edges, and lightly golden in the center. Do not open the oven during baking.
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5
Remove from the oven — the pancake will deflate within a minute or two. Dust with 2 tbsp powdered sugar (for serving) and squeeze 1 halved lemon over the top. Serve immediately straight from the skillet.