Dutch Baby Pancake

Let's cook

1. 1

   Room temperature ingredients

   Cold eggs and milk will not rise properly. Take them out 45 minutes ahead or warm the milk slightly.

   💡

   This is the most common reason a Dutch baby fails to puff.

2. 2

   Blend the batter

   Blend everything except the butter for 30 seconds until completely smooth and quite thin. Rest 15 minutes.

3. 3

   Preheat the pan with the butter in it

   Put a 10-inch cast iron pan in the oven at 425°F (220°C) for 15 minutes. Add the butter and return for 2 minutes until it foams and just starts to brown.

   💡

   The pan must be blazing hot. The batter should sizzle audibly as it goes in.

4. 4

   Pour and shut the door

   Pour the batter straight into the hot buttered pan and return to the oven immediately. Do not open the door for 18 minutes.

   💡

   Opening the oven drops the temperature and the pancake collapses instantly.

5. 5

   Bake until dramatic

   Bake 18–20 minutes until it has climbed the sides of the pan and is deep golden.

6. 6

   Serve immediately

   It deflates within a minute of leaving the oven, which is entirely normal. Dust with sugar, squeeze lemon over, and serve straight from the pan.

Nutrition & Safety