A Dutch baby pancake, sometimes called a German pancake or a Dutch puff, is a sweet popover that is normally served for breakfast.
It’s baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.
I made it in a small pan and yes, it did fall when I took it out of the oven. I thought it would stay high and puffy, but as soon as I moved it from the oven to the area I usually shoot in (my front window)…….um….down down down it went. I also didn’t accomplish a really high PUFF on the baby. Most likely because I’m ALWAYS in a rush and didn’t wait for my ingredients to come to room temperature. This is KEY to the puff or you get what I got – A POOF and then it’s GONE.
DEFLATED but still delish.
I topped mine with a homemade raspberry maple reduction, a squeeze of lemon juice, fresh raspberries (which I can’t believe we STILL have in our garden) and a sprinkle of powdered sugar.
She’s so SWEEEEEEET!
- For the Dutch Baby
- ⅓ cup sugar
- 2 teaspoons grated lemon zest
- 3 large eggs at room temperature 30 minutes
- ⅔ cup whole milk at room temperature
- ⅔ cup all-purpose flour
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ stick unsalted butter, cut into pieces
- For the Raspberry Maple Reduction
- 1 cup fresh or frozen raspberries
- 1 tbls sugar
- 1 tsp cornstarch mixed with 3 tbls warm water - slurry
- 1 tbls real maple syrup
- Put skillet on middle rack of oven and preheat oven to 450°F.
- Stir together sugar and zest in a small bowl.
- Beat eggs with an electric mixer at high speed or in stand mixer until pale and frothy, then beat in milk, flour, vanilla, cinnamon and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
- Add butter to hot skillet and melt, swirling to coat. Make sure you swirl that butter up the sides of the skillet too.
- Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
- Make your raspberry maple reduction while the dutch baby is baking.
- In a small pot, stir raspberries, sugar, slurry (cornstarch/water mixture) and maple syrup.
- Cook over medium heat unitl it comes to a small boil, Keep stirring until the sauce thickens - about 2- 3 minutes. Don't let it scorch.
- Remove from heat. Strain through a sieve mashing the raspberries well to get all the syrup through to a small bowl.
- Reheat syrup when your dutch baby is baked and pour over pancake with additional raspberries and powdered sugar if desired.