Dutch Baby (German) pancake

• Oven-safe Cast Iron pan [Note: This recipe is made at a very high temp (450F) in an oven, so it’s important to use an oven-safe pan. Cast iron works best. Other oven-safe pans will work, but will not give you the same results that cast iron will.]

The size of the cast iron pan you have will determine how you scale this recipe. This is important because the quantity of batter and size of the cast iron pan will determine how much your Dutch Baby (German) pancake will rise.

If you have a

• ​6 inch cast iron skillet, make a 1-egg recipe
• 8 inch cast iron skillet, make a 2-egg recipe
• 10 inch cast iron skillet, make a 3-egg recipe
• 12 inch cast iron skillet, make a 4-egg recipe

• 1-egg recipe: Serves one person
• 2-egg recipe: Serves two people
• 3-egg recipe: Serves three people
• 4-egg recipe: Serves four people

Note: Here is the ingredient list for a 1-egg recipe. You will need to scale this recipe based on the size of your pan. Check the “Required Equipment” section above to determine whether you should double, triple or quadruple the recipe based on the size of your pan.

• ​1 egg
• 1/4 cup milk
• 1/4 cup (65 gms) all purpose flour
• 1 tbsp sugar (skip if making a savory version)
• ​1 tbsp butter

• Place the cast iron pan in the cold oven and preheat the oven to 450F.
• ​This recipe is best made in a blender. Blend together the eggs, milk, flour and sugar until smooth. Scrape down and blend again if any of the ingredients stick to the sides of the blender. [Note: Skip the sugar if you are making a savory Dutch Baby (German) pancake.]
• When the oven has preheated, carefully take the hot cast iron pan out of the oven. Quickly add the butter and swirl to coat the bottom and sides of the hot pan. Pour the batter into the hot pan. The batter will start bubbling right away, and that’s a good thing.
• Quickly and carefully place the hot pan with the batter back in the oven and bake for 12 mins. [Note: Do NOT open the oven door for at least 12 mins or the pancake will deflate.]
• After 12 mins, check to see if the pancake is done. It should’ve puffed up and risen like a popover.
• Once out of the oven, it’ll start deflating quickly. Top with your desired toppings and serve quickly because it tastes best when it is warm and fresh out of the oven.
• These pancakes can be made savory or sweet.
• For a sweet version, it can simply be topped with powdered sugar and drizzled with some lemon juice (which is the classic version). You could also top it with some caramelized fruit and powdered sugar (which is what I usually do). I dice a couple of apples, sauté them in a tablespoon of butter until softened, add a little cinnamon powder and a couple spoons of brown sugar, and cook a couple more minutes until the fruit and brown sugar caramelize.
• For a savory version, it can be topped with some sautéed veggies, fried or soft-scrambled eggs, pulled chicken, grated Parmesan cheese, etc.
• However you choose to make it, it’s a quick, easy and delicious breakfast (or brunch).