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With its puffed edges and eggy pancake-meets-popover texture, a Dutch baby pancake is guaranteed to delight a crowd every time you pull one from the oven. This version, baked in a trusty 9-by-13-inch baking dish, has even more than what meets the eye, with a crackly cinnamon-sugar layer on the bottom and swirled throughout the batter. Top it with some warm apple slices and a dollop of whipped cream and you're good to go. Best of all, it is nearly effortless to pull off.
Arguably, the most essential ingredient when making a really good Dutch baby is patience, hard as it may be. Just like traditional pancakes, the batter for a Dutch baby benefits from resting for at least 20 minutes. This gives the flour plenty of time to absorb the liquid. It's also just the right amount of time to get your oven and baking dish screaming hot. Yes, along with heating the oven, you also want to heat the baking dish. The surface is key to the casserole picking up lightly crunchy, caramelized edges.
Serves 6 to 8
1 cup all-purpose flour
1 cup whole or 2% milk
4 large eggs
1/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into 4 pieces
1 large apple, sliced (optional)
Place the flour, milk, eggs, 1/4 cup of the sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
Leave the batter in the blender and set aside to rest 20 to 25 minutes.
Meanwhile, arrange a rack in the middle of the oven. Place a 9-by-13-inch baking dish on the rack and heat to 425 F.
Whisk together the remaining 2 tablespoons sugar and cinnamon in a small bowl until evenly combined; set aside.
Using oven mitts, remove the baking dish from the oven and place it on the stove. Add the butter and tilt the dish to melt the butter and coat the bottom and sides of the baking dish. The butter will sputter and pop at first. Sprinkle 1/2 tablespoon of the cinnamon-sugar over the bottom of the baking dish. Pour the batter into the baking dish. Tilt the dish if needed so that the batter runs evenly to all sides. Sprinkle 1 tablespoon of the cinnamon-sugar over the batter.
Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
Sprinkle with the remaining cinnamon-sugar, top with sliced apple, and serve warm.
Recipe notes: The Dutch baby will deflate quickly, but is still delicious. Store leftovers in the refrigerator for up to three days. Reheat in a 300 F oven until warmed through.
This article is written by Kelli Foster from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.