Dutch Baby (German Pancake) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">180ml whole milk, room temperature</li><li class="ingredients-single-item">105g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">Powdered sugar, for dusting</li><li class="ingredients-single-item">Fresh lemon wedges, for serving</li><li class="ingredients-single-item">Fresh berries, for serving (optional)</li><li class="ingredients-single-item">Maple syrup, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) cast iron skillet</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Fine mesh sieve (for dusting powdered sugar)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place your cast iron skillet in the oven and preheat to 220°C (425°F). It's essential to preheat the skillet along with the oven – this creates the initial blast of heat that helps the pancake puff dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the oven is heating, prepare your batter. Having room temperature eggs and milk is crucial as they'll incorporate more easily, creating a smoother batter that rises better. In a blender or food processor, combine the eggs, milk, flour, sugar, salt, and vanilla. Blend on medium-high speed for 30-45 seconds until completely smooth and frothy. The aeration from blending helps create the dramatic rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Let the batter rest for 5 minutes. This allows the flour to fully hydrate and any air bubbles to settle, which helps prevent a soggy center in your Dutch Baby.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When the oven is fully preheated, carefully remove the hot skillet (use good oven mitts – it will be extremely hot!). Add the butter to the skillet and swirl it around as it melts, making sure to coat the sides about 2cm up. The butter not only prevents sticking but also adds flavor and contributes to the golden-brown edges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Working quickly, give your batter a quick pulse to remix, then immediately pour it into the center of the hot, buttered skillet. Don't worry about spreading it – it will naturally flow to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Quickly but carefully return the skillet to the oven and bake for 18-22 minutes, until the Dutch Baby is dramatically puffed with golden-brown edges and a set center. Resist the urge to open the oven during baking, as the sudden temperature change can cause your pancake to deflate prematurely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When fully baked, immediately remove from the oven – the pancake will begin to deflate within seconds, which is completely normal and part of its charm! The dramatic puff comes from steam created during baking, which escapes once removed from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Dust generously with powdered sugar while still hot and serve immediately with fresh lemon wedges for squeezing over the top. For a sweeter version, add fresh berries and a drizzle of maple syrup. The contrast between the warm pancake and cool toppings creates a delightful experience.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To serve, cut into wedges like a pie. The center will be soft and custard-like while the edges remain crisp – this textural contrast is what makes a Dutch Baby so special. Enjoy right away as it's at its absolute best fresh from the oven.</li></ol>