Description
This Baby Dutch Pancake is a light and fluffy oven-baked treat that puffs up beautifully, offering a delightful base for fresh fruit, vanilla ice cream, and a dusting of powdered sugar. Perfect for a special breakfast or brunch, it combines simple ingredients like eggs, milk, flour, and butter with bright flavors from lemon zest and warm spices.
Ingredients
Scale
For the Pancake:
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup flour (65g)
- 2 eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (savory) or cinnamon powder (sweet)
- 4 tbsp butter
Toppings:
- Strawberries
- Blueberries or blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a bowl, whisk together the milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of a pinch of nutmeg or cinnamon powder. Blend thoroughly until the batter is smooth and free of lumps.
- Rest batter: Transfer the batter to a measuring cup and let it rest for 15-20 minutes. This resting period allows the flour to fully absorb the liquids, resulting in a tender pancake texture.
- Preheat skillet: Place an oven-safe skillet in a preheated oven set to 200°C (392°F) to get it hot and ready for baking.
- Add butter: Carefully remove the hot skillet from the oven, add the butter, and swirl it around to melt evenly, coating the bottom and sides of the pan.
- Pour batter: Pour the rested batter into the skillet over the melted butter. Tilt the pan gently to spread the batter evenly across the bottom and sides.
- Bake: Return the skillet to the oven and bake at 200°C for 15-20 minutes or until the Dutch baby pancake puffs up dramatically and becomes golden brown.
- Serve: Remove from the oven and serve immediately topped with fresh strawberries, blueberries or blackberries, a scoop of vanilla ice cream, a dusting of powdered sugar, and garnish with mint leaves for a fresh touch.
Notes
- Resting the batter is key to achieving a light and airy texture.
- Use an oven-safe skillet, preferably cast iron or heavy-bottomed, for best results.
- Serve immediately out of the oven as the pancake will deflate quickly.
- Adjust spices (nutmeg or cinnamon) according to sweet or savory preference.
- For a dairy-free alternative, substitute milk and cream with plant-based options and butter with vegan butter.
