Dennis Prescott

Dutch, Baby.

I love pancakes. I mean, who doesn’t. 

The first time I made a Dutch Baby (or German Pancake) it seriously blew my mind. So simple to make, but super cool. The curbside appeal of this pancake is fantastic. Brunch guests will love it, and you’ll love how easy it is. 

I’ve probably made several hundred of these bad boys over the past few years, and that means I’ve learned a few things from making mistakes. Here they are:

1. Whole (or at least 2%) milk. I know, the world loves almond milk. But for real, these pancakes will not puff the same way without the milk. 

2. Room temperature eggs. This goes for all baking, but you really need your eggs at room temperature. Trust all those recipes and get your eggs up to temp first. You’ll be happy you did. 

3. Cast iron skillet. #foryourawesome

The nice thing about this kind of recipe is how versatile it is. Top these with fresh cut berries, sautéed apples, jam, maple syrup. Or leave out the vanilla and cinnamon, and go savory. They can be baked with cheese, sausages, bacon, or topped with fried eggs. The possibilities are endless. Give it a go. 

Dutch Baby 

Serves 4 

¾ cup flour

¾ cup milk (whole or 2%)

½ tsp cinnamon 

1/8 tsp sea salt

1 tsp vanilla 

3 large eggs, at room temperature

2 tbsp butter

2 cups fresh berries. 

Preheat your oven to 425. 

Beat your eggs until pale and frothy. Beat in the milk, flour, cinnamon, and salt. Your batter will be very thin (almost like crepe batter). 

Heat a 10-inch cast iron skillet on the your stovetop over medium heat. Melt your butter. When your butter is melted, remove from the heat and immediately pour in your batter. Immediately after pouring in your batter, place the skillet in the oven. Speed is the name of the game here. 

Bake for 18 to 20 minutes, until puffed and golden brown. Top with your fresh sliced berries, and serve immediately.