Dutch Baby
also called German pancake · Dutch baby pancake · puffed pancake · Bismarck
- Diner
- serves 4
- recipe says 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 min3 of 6 steps give no time
- Needs you
- about 30 sec
blend until frothy
not timedfrom the start
blend 30 sec
30 secneeds you(we think)from the start
rest 20 min at room temperature
20 minwalk away(we think)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(we think)21 min in
finish
not timed41 min in
- needs you
- you can walk away
- never timed
- we think
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
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.
>> step: pour into the buttered hot skillet
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).