Dutch Baby, Bismark Pancake, German Pancake – no matter what you call them, these giant puffy popovers are fun to have on your breakfast table or for dessert.
Make them plain and finish with a heavy snow storm of powdered sugar or sprinkle with cinnamon sugar or pour on the maple syrup.
Make them sweet and tart filled with your favorite fruit – apples, wild blueberries, cherries or peaches. Complement with fruit syrup or more of the powdery sweet stuff.
Make them savory dotted with cooked sage sausage or small pieces of cooked bacon. Use your best maple syrup for a delicious savory-sweet experience.
Make them big or small. Make them in a pie plate or cast iron skillets. Make them easy – blitzed in the blender or whisked in a bowl.
Make them the way you want because you can – and they’re delicious!
Recipe: Dutch Baby (German Pancakes)
The pancakes pictured are made in 6 1/2″ cast iron skillets. This recipe also make one big 10″ skillet size pancake. Bread flour, with a higher protein percentage than all-purpose flour, gives the pancakes extra loft.
- 3 large eggs, room temperature
- 1/2 cup unbleached all-purpose or bread flour
- 1/2 cup milk
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon granulated sugar
- 3-4 tablespoons butter
- 1/2 to 1 cup fruit of your choice
- 1 teaspoon granulated sugar mixed with 1/2 teaspoon ground cinnamon for topping (optional)
- Preheat oven to 425º F: adjust oven rack to the middle of the oven. Place baking pan (ceramic pie plate, cast iron skillet, oven-proof heavy skillet) on the middle of the rack. Preheat oven to 425º F with pan.
- Make batter: if using a blender, add ingredients in this order: eggs, flour, milk, vanilla extract if using, 1 tablespoon granulated sugar, and blend together into a smooth batter. If using a bowl, whisk the same ingredients until smooth.
- Prepare fruit: slice fruit into thin slices if necessary.
- Bake: When oven is preheated, add butter to hot pan, close oven door and watch carefully. When butter has melted in pan, use potholders or oven mitts to swirl melted butter in heated pan until the bottom of the pan is coated evenly; do not let butter burn. Carefully pour batter into pan – the batter will probably sputter and the butter will move to the pan edges. If adding fruit, layer fruit in a single layer and if using, sprinkle with cinnamon-sugar mixture. Bake until sides of pancake are golden brown, about 15 minutes for the smaller size and about 20 minutes for the 10″ size.
- Finish: pancake can be served in baking vessel or transferred to serving plate. Dust heavily with powdered sugar or sprinkle with cinnamon sugar. Squeeze fresh lemon juice on blueberry pancakes if desired, before adding powdered sugar. Serve with syrup at the table.