Dutch Baby Pancakes
Dutch Baby Pancakes
My mother made these for us every Sunday morning. She called them “German pancakes.” I still make them for my kids on Sundays, served with candied bacon and fresh squeezed orange juice. This is probably my family’s favorite breakfast.
Servings
4
Prep time
30 min
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 4 oz. stick butter
- 4 oz. butter, melted
- 2 Meyer lemons, quartered
- Powdered sugar
Preparation
Place an 8” cast iron skillet in the oven and preheat to 450˚.
While the skillet preheats, prepare the pancake batter. Heat the milk in the microwave for 20 seconds to get it to room temperature. In a medium-sized mixing bowl, beat eggs, then stir in milk and melted butter. Slowly whisk in flour and salt until smooth. Don’t overmix.
Remove the skillet from the oven, melt half the stick of butter in the skillet to coat the inside sides of the skillet to help prevent sticking. Add batter to the skillet and place it back in the oven.
Bake for 12-15 minutes or until browned and puffy.
Remove the skillet from the oven. Move the pancake to a cutting board. Quickly brush the top of the pancake with butter. Then squeeze with lemon juice and sprinkle with powdered sugar.
Quarter pancake and serve immediately with extra lemons and powdered sugar.
Source:
The Cast Iron Chef.
© Copyright 2020 The Cast Iron Chef, Inc.
