Dutch Baby
also called German pancake · Dutch baby pancake · puffed pancake · Bismarck
- Diner
- serves 4
- about 50 min
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| Preheat the oven with a 10-in cast-iron skillet inside to 425°F (220°C) | ||||||
| 3 large(150 g)eggs | blend until frothy | blend 30 sec | rest 20 min at room temperature | pour into the buttered hot skillet | bake at 425°F for 20 min until puffed and deep brown | finish |
| 3/4 cup(180 mL)whole milk | ||||||
| 1 Tbsp(12 g)sugar | ||||||
| 1/4 tsp(1.5 g)fine sea salt | ||||||
| 1/2 tsp(2.5 mL)vanilla extract | ||||||
| 3/4 cup(95 g)all-purpose flour | ||||||
| 3 Tbsp(42 g)unsalted butter | ||||||
| 1 Tbsp(15 mL; half a lemon)lemon juice | ||||||
| 2 Tbsp(15 g)powdered sugar | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
Before anything else
2blend until frothy
3blend 30 sec
goes in with what step 2 made
5pour into the buttered hot skillet
goes in with what step 4 made
7finish
goes in with what step 6 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 41 mintwo waits that overlap count once
- Needs you
- 30 secof the steps that give a time
3 of the 6 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 30 sec of it is counted as time you are standing over it. The recipe itself says 50 min.
blend until frothy
not timedfrom the start
blend 30 sec
30 secneeds you(assumed)from the start
rest 20 min at room temperature
20 minwalk away(read off the step)30 sec in
pour into the buttered hot skillet
not timed21 min in
bake at 425°F for 20 min until puffed and deep brown
20 minwalk away(read off the step)21 min in
finish
not timed41 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need 10-in cast-iron skillet · oven
Goes with
See how it is written
>> title: Dutch Baby
>> category: Flatbreads & Pancakes
>> tags: breakfast, oven, batter, cast iron
>> counters: Diner
>> aka: German pancake, Dutch baby pancake, puffed pancake, Bismarck
>> pairs-with: lemon-curd
>> servings: 4
>> time: 50 min
>> step.5: pour into the buttered hot skillet
Preheat the #oven{} with a #10-in cast-iron skillet{} inside to 425°F (220°C).
Blend @eggs{3%large}(150 g), @whole milk{3/4%cup}(180 mL), @sugar{1%Tbsp}(12 g), @fine sea salt{1/4%tsp}(1.5 g), and @vanilla extract{1/2%tsp}(2.5 mL) until frothy.
Blend @&(~1)custard{} ~{30%sec} with @all-purpose flour{3/4%cup}(95 g).
Rest @&(~1)batter{} ~{20%min} at room temperature.
Pour @&(~1)batter{} into the hot skillet with @unsalted butter{3%Tbsp}(42 g) swirled to melt in it.
Bake @&(~1)dutch baby{} at 425°F for ~{20%min}, until puffed and deep brown.
Finish @&(~1)dutch baby{} with @lemon juice{1%Tbsp}(15 mL; half a lemon), @powdered sugar{2%Tbsp}(15 g).