Dutch Baby Pancake

This is known by other names as well, but I saw it on “Martha Bakes” one Saturday morning, and it has since become a recurrent favorite for our Sunday brunches.


Preheat oven to 425 degrees F.

Place 1/3 cup flour in a medium bowl and break up with a whisk. Beat together 2 eggs and 1/2 cup cold milk, then add them to the flour, along with a pinch of salt. Be careful not to over mix.

Melt 4 tablespoons of butter in a cast iron skillet over medium heat. Pour the batter into the skillet and sprinkle lightly with ground nutmeg. Place the skillet in the oven and bake at 425 degrees for 15-20 minutes, or until puffy and golden brown. Remove from the oven briefly, dust with powdered sugar and sprinkle with lemon juice.

Return to the oven for another 2-3 minutes to melt the sugar and create a light glaze. Remove from the oven and sprinkle with a bit more powdered sugar. Cut in half (serves 2) and serve immediately with homemade jam or preserves.



    • Being a true Dutchman myself, I wonder what is so “Dutch” about this pancake. We call em “pannenkoeken” and we make em in a pan and eat em with a variety of toppings. Mostly syrup, lol…
      But Nice recipe, tho I prefer some fresh croissants on the sunday…


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