Dutch Baby Poofed Pancake
"this is like a dessert, really -- very unusual, incredibly delicious and wickedly easy - taking just 5-10 minutes to blend and bake!
for a sweet tooth, but very few calories... excellent for people wanting to eat smart AND scrumptious at the same time..."
photo by Baby Kato
- Ready In:
- 28mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 3 eggs
- 1⁄4 cup flour, plus
- 1 tablespoon flour
- 1⁄4 cup milk, plus
- 1 tablespoon milk
- 1 teaspoon canola oil or 1 teaspoon safflower oil
- 1⁄4 teaspoon salt
- 1 teaspoon confectioners' sugar
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1⁄8 cup confectioners' sugar
directions
- Preheat oven to 400 and put a cast iron skillet inside to get hot.
- Whisk or beat eggs.
- Add milk and oil and whisk again.
- Add flour and salt and whisk very well.
- Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
- Pour in batter all at once.
- Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
- Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
- I would think you could use a souffle or casserole dish but haven't tried it myself.
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Reviews
-
This recipe is very similar to the recipe we used as kids. It is very delicious. We always ate it with powdered sugar and syrup, or if we had a serious sweet tooth we sprinkled with cinnamon n sugar and also added syrup. Very good recipe all in all, very simple as well. -
This was a hit with the kids, who really enjoyed watching through the oven window as it magically mushroomed in size. Delicious and so, so easy. I used a ceramic pie plate which worked beautifully and 18 minutes was the magic number for us. Many thanks! -
Smothered with butter and then sprinkled with cinnamon and sugar made for a delicious breakfast for all of us! I doubled the recipe for me and the kids, and we loved them! -
Exceptionally delicious and so easy to make for one when dining solo. I served with fresh blackberries, a light dusting of powdered sugar and real Canadian Maple syrup. This recipe puffs up beautifully. Thanks, Carrie Sheridan :) -
I loved this recipe. It was quick and easy to make with excellent results. This is the best puff pancake that I have tried. I'm so glad that I made it. It rose beautifully, was crisp, yet tender and delicious. I garnish with pears that I poached in Maple Syrup for a really wonderful meal served with crisp salty bacon. Made for What's on the Menu tag game. Kudos on Making it into my Best of Cookbook for 2021.
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
