The Dutch baby pancake, also known as a German pancake or a Bismarck, is a delightful cross between a pancake, a crepe, and a popover. This impressive breakfast treat boasts a puffy, golden-brown exterior and a custard-like center that’s just begging for your favorite toppings. Despite its sophisticated appearance, the Dutch baby is surprisingly easy to make with just a handful of pantry staples. So, whether you’re a seasoned chef or a kitchen newbie, get ready to wow your family with this fun and delicious recipe!
Everything You Need for a Perfect Dutch Baby Pancake
Ingredients:
- 1/2 cup all-purpose flour (you can also experiment with a gluten-free blend for a variation)
- 1/2 cup milk (whole milk is preferred for richness, but you can use any type)
- 4 large eggs, at room temperature for best results
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract (for a subtle, sweet flavor)
- 2 tablespoons unsalted butter (salted butter works too, just reduce the added salt)
Equipment:
- 10-inch cast iron skillet or oven-safe skillet (this is crucial for even cooking and that signature crispy crust)
- Whisk or fork
- Measuring cups and spoons
- Mixing bowls
