Dutch Baby - Oven Puffed Pancake
May 31st, 2007
These lovely pancakes do not require the usual “drop 1/3 cup of batter on to pan, wait until golden brown, turn, take off the heat, repeat” type of process. In fact, they hardly require any attending. Just mixing and baking it. First I came across it in The Iron Skillet Cookbook once I have borrowed from the library, tried and loved the result. This was 8 months ago and I thought I wrote about it here, too. I guess I only wrote in the Turkish version of this site, cannot find it in the archive. Anyhow, last weekend we made them again, topping with fresh strawberry and banana slices. It was really good. I can recommend to anyone, especially if you are looking for a treat for your weekend breakfast.
We used 2 of the 8 inch (20cm) cast iron skillets, you can use a single 12 inch for a thicker result, if you do not have multiple skillets. I assume any oven proof skillet would work, nonetheless I suggest the cast iron ones.
Oven Puffed Pancakes
(2 servings)
- 2 tablespoon butter
- 4 eggs
- 3/4 cups flour
- 3/4 cups milk
- 1/2 teaspoon salt
Topping
- Total of 2 - 3 cups of fresh strawberry and banana slices
- 1/3 cup of powdered sugar
- 2 Tablespoon lemon juice
- Put a tablespoon of butter in each skillet, heat in 400F (200C) oven until butter melts. In the mean time mix all the rest of the ingredients well. Pour into skillets, bake until puffed, golden brown, about 15mins
- Make the topping while the pancakes are baking: mix the sliced fresh fruit with sugar and lemon juice, toss well
- Remove the pancakes from skillet, top with the fruit slices, serve warm.
June 1st, 2007 at 2:53 pm
That looks really good…and very easy!
June 2nd, 2007 at 6:06 am
Looks like a giant Yorkshire pudding! I like the idea. Perhaps you could make a hearty version as well: top it off with some cheese and bacon.
June 2nd, 2007 at 10:21 am
the New York Times ran this recipe a month or so ago and i have been making one for myself every morning for breakfast / i use one egg / a very scarnt 1/4 cup of milk and very scant 1/4 cup of unbleached flour (whole wheat works too but is a bit heavier) / pour the batter into the hot butter and pop into oven for 14 minutes / fold it over a gangload of strawberries and sour cream / works also for savories and i have had it also with onion, cheese, tomato/garlic jam / yum
June 2nd, 2007 at 10:23 am
p.s. i dont use any sugar / a pinch of salt in the batter / berries are sweet enough for me / and this holds me until lunch / i live alone so i like being able to make just enough for one / nice site / i googled for sour cherry sorbet !
June 5th, 2007 at 1:16 pm
OMG! HOW CUTE! THose are so freakin’ adorable and look soooo tasty!
June 7th, 2007 at 11:17 am
Perfect Fethiye! Wonderful pics as well. I added it to my weekly blog roll. We’ll try this one very soon.
February 21st, 2009 at 1:22 pm
Great recipe–for some reason, recently, my pancakes are no longer “puffing.” I’m not sure what is going on…any ideas?
June 16th, 2009 at 7:56 am
Wow! These look so adorable! I have a request - am allergic to eggs. can you please let me know how to drop the recipes and still make this workk..
July 2nd, 2009 at 8:32 pm
I have seen these before and lost the recipe. I will be flagging this for a great Saturday morning breakfast.