Kimmy Cooks: How to make Dutch Baby Pancakes
One thing about me you should know is I like delicious, pretty food. I think food is a work of art, like an art installation that you can experience with your senses. The best part is you can actually eat it! I was trying to find a delicious, pretty, simple recipe. Is it even possible??? Well it is.
Dutch Baby Pancakes are similar to Popovers and Yorkshire Pudding. It looks like a big bread bowl except its thin and almost flaky. It’s a large puffy cross between a pancake and bread, in my opinion. Whilst thinking of new dishes to try for breakfast, I stumbled upon the recipe and thought the recipe was simple enough for a novice like me.
The best part about Dutch Baby Pancakes is that it is so versatile. It can be savory or sweet. It can be for breakfast, lunch, and dinner. You can make it as healthy or as sinful as you would like it to be. It’s almost like a blank canvas and it would be great to have it in your cooking arsenal.
In this recipe, I paired it with a Kale Salad, Crispy Fish, and a homemade Mustard Cream Sauce.
Oh, forgot to mention another perk- you can use the dutch baby pancake as your serving dish.
Less dirty plates, the better!
Dutch Baby Pancakes
A very easy recipe for dutch baby pancakes.
- 3 large eggs, room temperature
- 3/4 C. Whole milk, room temperature
- 3 tablespoons unsalted butter, melted, slightly cooled, divided (1 tbsp and 2 tbsp)
- 1/2 C All Purpose Flour
- 2 tbsp Cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Special Materials:
- Cast Iron Skillet (10 inches)
- Step 1 Put a medium oven proof skillet in the oven as you preheat your oven at 230 C. Keep the skillet in the oven for at least 25 minutes.
- Step 2 Whisk eggs until very frothy then slowly incorporate the milk then the butter (2 tbsp).
- Step 3 Mix in the flour, cornstarch, salt and pepper until combined.
- Step 4 With caution, take the hot skillet off the oven and put the remaining butter to coat it. Quickly pour the batter into the skillet, the butter browns easily so you need to be fast to prevent it from burning.
- Step 5 Bake the pancake until puffed and the edges are brown, between 15-20 minutes, depending on your oven. The pancake will deflate a little bit when it comes out.
- Step 6 Now, feel free the fill your pancake with wonderful toppings!
Suggested Toppings: Salmon and Onions, Bacon, Avocado and an egg, Sausages and Potatoes, Cold Cuts and a salad
If you want to make this a sweet pancake, you may replace the salt and pepper to sugar. Then you can fill it with sweet toppings.
This recipe is simple and fun. My husband and I ate it for 2 meals and we put different toppings! You can slide it like a pizza but it’s really up to you.
Anything else you want to make? Let us know!
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