Dutch baby pancake for Pancake Day
Editor's note: Shrove Tuesday, Pancake Tuesday, Pancake Day, or Fat Tuesday (Mardi Gras) is part of a worldwide Catholic tradition that indulges in rich treats, such as pancakes and doughnuts, before a 40-day penitence period known as Lent, during which observers give up decadent luxuries in efforts toward self-discipline. Stir It Up! blogger Cynthia Nelson has an abundance of pancake recipes for you to try any day of the year, including this Dutch baby pancake.
Also known as a German pancake, this is essentially a large popover baked in a cast iron skillet in the oven. Don't be dismayed when it falls shortly after pulling it out of the oven. Squeeze fresh lemon juice over the puffy pancake, then sprinkle with powdered sugar and you will delight your friends with a breakfast or brunch item that is as magnificent to eat as it is look at as it arrives to the table pipping hot.
Dutch Baby Pancake
1 cup all-purpose flour
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
2 to 3 tablespoons white sugar
1 cup whole milk, room temperature
4 eggs, room temperature
1 teaspoon vanilla essence
1 tablespoon melted butter
1. Preheat oven to 475 degrees F.
2. Add the flour, salt, cinnamon, and sugar to a large bowl and mix well.
3. Mix together milk, eggs and vanilla and pour the mixture into the bowl with the flour and mix well to incorporate, ensuring that there are no lumps. Do not be afraid to beat the batter to ensure that everything is integrated.
4. Brush an 8-inch ovenproof skillet or baking dish with the melted butter (if using a baking dish, it should be about 3 inches deep).
5. Pour the batter into the dish and place in the oven. Let bake for 12 – 15 minutes or until puffed really high and the edges browned.
6. Remove from the oven and serve immediately – with dusted sugar, syrup or any toppings of your choice.
Notes
You can make individual pancakes. Brush 6 regular-sized ramekins with some melted butter and pour in batter about half way up each ramekin. Or brush a 12-inch regular-sized muffin pan and pour in batter half way up and bake for the same amount of time: 12 – 15 minutes or until puffed up and edges browned.
If using ramekins or muffin pans, place on a tray before adding to the oven.
