Go Back

Dutch baby

This pancake emerges from the oven puffed and golden, then deflates into a craggy, tender pancake that's perfectly accompanied by a dusting of powdered sugar and a generous squeeze of lemon. Other topping suggestions: apricot jam or lemon curd.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 3 eggs (room temperature)
  • 1/2 cup flour
  • 1/2 cup milk (room temperature)
  • 1 tbsp granulated sugar
  • 3 tbsp unsalted butter
  • 1/2 tsp almond extract

Method
 

  1. Pull eggs and milk out from fridge; bring 'em to room temperature.
  2. When you're ready to cook, preheat the oven to 425 degrees.
  3. Combine eggs, flour, sugar, and almond extract. You can mix the ingredients in a blender or by hand with a whisk. Either way, mix until smooth.
  4. Add milk to batter. Mix again until fully incorporated.
  5. Once your oven reaches 425 degrees, put the butter in a heavy 10-inch skillet or baking dish and place it in the oven. As soon as the butter has melted (~2 minutes) add the batter to the pan, return pan to the oven, and bake for 20 minutes, until the pancake is puffed and golden.
  6. Pull the pancake out of the oven. Wonder at its puffed glory. Mourn as it deflates. Cheer again when you realize you get to eat it slathered in a dusting of powdered sugar and lemon juice.

Notes

  • The batter turns out smoother if you let the eggs and milk come to room temperature, but you can go straight from fridge-to-oven if you're short on time.
  • The original recipe uses nutmeg to flavor the batter; I vastly prefer a splash of almond extract here but any warming spice or extract will work.