Dutch Baby
Recipe courtesy Alton Brown, 2008

A Dutch baby pancake, sometimes called a German pancake, is a sweet breakfast dish similar to Yorkshire pudding and derived from the German Apfelpfannkuchen. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, although occasionally sugar is also added. It is baked in a metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, or fruit toppings or syrup. Also good with fresh berries and whipped cream.

It is imperative that Dutch babies be served right out of the oven. This way, the texture will be perfect. The pancake will have a slightly crisp edge and a soft, almost custardy interior that gives them a perfect texture.

Also see:
Apple Dutch Baby
German Apple Pancake (baked)
Mixed-Berry Dutch Baby

3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving (or 3 Tbsp. sugar and 1 tsp. vanilla)
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
[Powdered sugar, for serving, instead of the regular sugar from above]
Lemon wedges, for serving

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients. [So the butter does not burn, some people suggest putting the butter in the pan when you take it out of the oven.]

Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

Serves 4