Have you ever heard of them? What are they anyway?
A Dutch baby pancake is sometimes referred to as a German pancake, a Bismarck, or a Dutch puff. It is derived from a pannenkoek which is a type of pancake that comes from the Netherlands. These unusual pancakes are baked in a cast iron skillet and falls (deflates) soon after being removed from the oven. It is traditionally served with fresh squeezed lemon, butter, and powdered sugar.
Do you need a quick meal or simply not want the hassle of flipping individual pancakes for breakfast? Well, it couldn’t get any easier than a Dutch baby.
There are a lot of variations of Dutch babies out there. Some even have meat and vegetables in them. I think the most unusual recipe I’ve ever seen was a Dutch baby with sausage and gravy!
At our house we’ve only tried the simple version which has only five ingredients which you probably have in your pantry. This recipe is so simple, yet so good!
Dutch Baby Pancake
5 eggs, beaten well
1 cup flour (we love Janie’s Mill Sifted Artisan or All-Purpose flours)
1 cup milk
1/4 cup butter, melted
1 tsp vanilla
Preheat a 12 inch cast iron skillet to 450 degree. Place butter in the hot skillet and let it melt. While butter is melting whisk together remaining ingredients. Once butter is melted, pour batter over the top. Bake for 20-25 minutes.
When you pull it out of the oven, it will be puffy and amazing looking. After removal from the oven it will slowly deflate and be ready for serving.
We like ours with whipped cream, fresh fruit toppings, and syrup with a side of bacon or sausage. It’s such a simple, but delicious breakfast or “dinner”!
For the best results always use the highest quality ingredients you can find, like Janie's Mill Organic flour, Sornise Farms Organic vanilla, Flowered Cow Dairy pasture-raised eggs, milk, and butter. All of which are available in our farm store!
I hope you enjoy this recipe. I’d love to hear how it turns out for you!