Dutch Baby Pancake

These days, weekend mornings are a strange mix of my desire to sleep in and my body telling me to wake up because it thinks it's a weekday. 

Or Gus waking up early because he thinks it's a weekday. Silly, silly dog

Sometimes, it's almost better just to get up because going back to sleep feels worse. So in this groggy, "I-need-to-wake-up-now" state, I make fancy breakfasts and tea. Last weekend it was pancakes and this weekend will be french toast because I brought a beautiful braided challah home from work. The weekend before that, it was these Dutch Baby Pancakes. 

Dutch Baby Pancakes are one of those breakfasts that I often forget about. Regular American pancakes are the more obvious choice. The only reason I remembered Dutch Baby Pancakes was because I found myself with a lot of meyer lemons that were still leftover from Thanksgiving and they were getting pretty sad. They were still good, but in dire need of using. The most obvious use were these lemon squares but then I started to crave something with pure juice. 

I've always had this idea that Dutch Baby Pancakes were difficult to make but they're really not. They're definitely a lot faster than regular pancakes, that's for sure. 

When making the batter, you're looking for a smooth, thin batter. If you decide to whisk it by hand like I did (because I hate hand-washing the blender), gradually add the flour and whisk vigorously. 

The only really difficult part of this is juggling buttering your skillet and pouring the batter in. 

Just don't forget that the handle will be burning hot!

The crispy edges are my favorite. But, the juicy middle is a close second.

Zest. Juice. Freeze. That's the way to go with any extra citrus. 


Dutch Baby Pancake

Slightly adapted from this recipe

Yields: One 10-inch pancake or 2 small 6-inch pancakes

Notes

If you don't have an oven safe skillet, a cake pan also works.

You can dump everything in a blender and form the batter that way.

Ingredients

  • 2 eggs

  • ½ cup milk

  • Zest of 1 lemon

  • ½ cup sifted all-purpose flour

  • Pinch of ground nutmeg

  • Pinch of salt

  • 2 tablespoons butter

  • Powdered sugar for dusting

  • Lemon juice for the top

The Steps

Place your skillet(s) in an oven and preheat to 475ºF.

In a medium bowl, whisk eggs until light and fluffy. Add milk and lemon zest to combine. Gradually whisk in the flour, nutmeg and salt.

Remove skillet(s) from oven and reduce the heat to 425ºF. Melt butter in hot skillet(s) so that the inside of the skillet is completely coated with butter. Pour the batter evenly between two skillets or into one 10-inch skillet. Return skillet(s) to oven.

Bake until puffed and lightly brown, about 12 minutes. Remove, squeeze with lemon and dust with powdered sugar. Eat immediately.