Dutch Baby Pancake is one of our favorites lately. It’s fun to watch how this pancake puffs up in the oven, and the texture is simply irresistible. Due to baking in a hot cast iron pan, the pancakes will be crispy while the inside remains soft and almost custard-like.
Source: Home Cooking Adventure
Ingredient
Makes about 3-4 servings
3 eggs
3/4 cup (95g) flour
1/4 teaspoon (1g) salt
1 tablespoon (15g) sugar
1 teaspoon (5g) vanilla extract
3/4 cup (180ml) milk
2 tablespoons (28g) butter
Fresh strawberries, cut into slices
powdered sugar to serve
maple syrup, optional
1. First, get the pastry cream ready before the choux pastry is baked. Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) cast iron pan in the oven for at least 8 minutes.
2. Beat eggs with sugar and salt in a bowl. Add flour and stir until well combined. Add milk and vanilla extract.
3. Add the butter to the hot pan and return to the oven for 1 minute, until the butter is completely melted.
4. Remove the pan from the oven and pour the batter into the hot pan.
5. Return the pan to the oven and bake for 15-17 minutes. Dutch baby will swell around the edges and will get a yellow color
Brown. It will deflate slightly after taking it out of the oven.
6. Top with strawberry slices and cover with powdered sugar.
7. Cut into wedges and serve immediately.
