dutch baby . . . an oven-baked pancake

Dutch baby . . . an oven-baked pancake!

Have you ever had one?

They're quite impressive with their sides that inflate into billowing PILLOWS while baking in the oven . . . and then slowly deflate after taking it out, its tender (bread pudding like) texture, and simple flavor.

GORGEOUS!

Ina Garten prepared a very similar oven-baked pancake, which she called Tri-berry Oven Pancakes, in one of her episodes called "Cooking with Friends" that originally aired in 2012.

She made four individual ones in small gratin dishes, and then topped them with strawberries, blackberries and blueberries. I loved the idea of making them when I saw the show, but I never got around to making them myself.

And then my sister-in-law made "Dutch Babies" for us during our Winter break a few weeks ago, and I loved them!

They're incredibly easy to prepare. Ridiculously easy, in fact. And their tender flavor makes them a perfect canvas for fresh fruit, powder sugar, and maple syrup . . . or savory sides, like herbed scrambled eggs and grilled sausage and onions.

Although I recommend baking your Dutch Baby in a cast iron skillet, you can also bake it in an 8- or 9-inch glass dish. 

I've baked them in both, and prefer a cast iron skillet, as its PUFFS are more dramatic, yields a better crust, and it cooks faster, too. 

I'm planning on baking several of them for our youngest daughter's 4th birthday BRUNCH next month. I can't wait to share this baked treasure with our family and friends!

  

dutch baby

oven-baked pancakes

.     .     .     .     .     .

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

1 teaspoon pure vanilla extract

1 teaspoon orange zest (optional)

 ¼ cup butter, salted

.     .     .     .     .     .

Preparation

Preheat oven to 425°.

Whisk eggs, milk, flour, and vanilla in a medium bowl until smooth.

Melt butter in a 10” skillet, preferably cast iron, in the oven.

Carefully pour pancake mixture over melted butter. Return pan to oven. 

Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Slice and serve with powdered sugar, maple syrup, and/or fresh fruit . . . or a savory side dish. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.

another oven-baked pancake recipe

mini puff oven pancakes

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mini puffed oven pancakes

Brunch is my favorite meal to host!

It's typically served late morning, which is great, because it gives me enough time to get our family up and moving . . . and extra time to leisurely cook and bake our brunch menu.

What I love about serving mini puffed oven pancakes for an informal and light brunch (besides that they're light, fluffy, and fun to eat) is that while they're baking in the oven, you have time to make other items that might be on your menu . . . like browning bacon and sausage and making creamy scrambled eggs with herbs.

They're also fun to serve as an appetizer  . . . a little something for your friends and family to snack on while waiting for other brunch entrees to be served.

You don't have to wait for a special occasion to make these mini pancakes though. They're also a welcome treat on a Saturday or Sunday morning when you have more time to enjoy something more than a bowl of cereal or a piece of toast.

I like to serve them family style. . . on a large platter or board, sprinkled with powdered sugar. Be sure and have a few appetizer plates handy, as well as warm maple syrup.

The ingredients and batter is very similar to that of popovers. They even look like popovers when you pull them out of the oven; but as they cool, you'll notice that they will slowly deflate . . . and crinkle. 

And although the crinkles might not look pretty, they make a perfect surface for toppings to collect . . . making every bite that much more yummy!

Ingredients

(make about 24 puff pancakes)

½  cup flour

 ¾  cup milk

2 eggs

1/8  teaspoon salt

3 tablespoons butter, melted

1 teaspoon vanilla

1/8 teaspoon ground cinnamon

Toppings

warm, melted butter

fresh berries

warm maple syrup

powdered sugar

 

Preparation

Preheat oven to 400 degrees F and place mini muffin pan in the oven.

While oven is heating, place flour, milk, vanilla, eggs, and salt in a blender and blend until smooth. 

Carefully remove the pan from the oven, and quickly and generously spray the wells with non-stick spray, or brush with melted butter.  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. 

Remove puffs and place on plate or platter.  

Drizzle with melted butter and sprinkle with powdered sugar.  Serve with fresh berries, maple syrup, and fresh whipped cream.

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