The Dutch Baby, or German Pancake, is a scrumptious dish that would be wonderful served at an Easter breakfast or brunch. I first discovered this fun dish at one of my favorite restaurants that we girls would go to after exercise class—crazy, right? We told ourselves we were rewarding ourselves after a hard workout, and we loved every last bite of it! So my friend and I went on a quest to find the perfect Dutch Baby recipe and voila! This is so close, I know you will love it too.

Makes 4 to 6 servings.

Ingredients:

  • 6 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 cup sifted bread flour or all-purpose flour*
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons butter
  • Freshly squeezed lemon juice
  • Powdered (confectioner’s) sugar

*Bread flour is a high-protein flour. This helps the pancake rise. All-purpose flour may be substituted, but the results won’t be as spectacular.

Instructions:

  1. Preheat oven to 450 degrees F. Note: It is very important that you preheat your oven. Place oven rack in the middle of your oven. Place a large heavy ovenproof frying pan or a cast iron skillet (I like to use my 10-inch cast iron skillet) in the oven until hot and sizzling. While pan is heating, prepare your batter.
  2. In a large bowl, beat the eggs until light and frothy. Add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
  3. Using a pot holder, remove the hot skillet from the oven. Add the butter, tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
  4. Bake approximately 20 to 25 minutes or until puffed and golden brown (until the pancake puffs up around the edges; it may puff irregularly in the center).
  5. Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide onto a serving plate. Once out of the oven, the pancake will begin to deflate.
  6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake / Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.

Enjoy. It is so, so good!