German American · Free recipe
Puffy Dutch Baby Pancake
A thin blender batter hits a ripping-hot buttered skillet and climbs the sides into a dramatic, golden, crater-shaped pancake. Crisp at the rim and custardy in the middle, it wants only lemon, powdered sugar, and people waiting at the table.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Serves
- 4
- Level
- Easy
Method
-
Place a 10-inch cast-iron skillet on the middle rack and heat the oven to 425F, letting the pan heat for at least 15 minutes.
-
Blend the eggs, milk, flour, sugar, vanilla, salt, and nutmeg for 30 seconds, until smooth and a little frothy.
-
Carefully pull out the hot skillet, add the butter, and swirl until it melts and sizzles, coating the bottom and sides.
-
Pour the batter into the center of the pan all at once and return it to the oven immediately.
-
Bake for 18 to 20 minutes without opening the door, until the edges have puffed high and turned deep golden brown and the center is set.
-
Squeeze lemon over the top, dust generously with powdered sugar, and cut into wedges right away, before it gently deflates.
Zest note from the test kitchen
Cold milk and eggs will cool the skillet and stunt the rise, so set them on the counter for 30 minutes or warm the milk briefly until it is just tepid.
