A Dutch baby pancake is a puffy, oven
baked pancake. A preheated skillet enables the batter to start cooking
immediately and causes it to puff up around the edges of the pan. It's
a pretty presentation right out of the oven for guests, but it does start to
sink right away as it cools so everybody needs to be ready at the table when
it's pulled out of the oven. The pancake base recipe comes from Cooking Light Magazine and can be
easily dressed up to suit your tastes by adding chocolate chips, cooked or
fresh fruit, whipped cream or anything else you like with pancakes
1. Preheat oven to 450░F.
2. Place a 9-inch cast-iron or oven-safe skillet in a preheated 450░
oven for 15 minutes.
3. Combine all ingredients except the butter, powdered sugar, and chocolate chips. Stir with a whisk until smooth. Melt
1 tablespoon of butter in the preheated pan until browned, swirling to evenly
coat pan. Add the batter to the hot pan. Sprinkle chocolate chips on top.
4. Bake at 450░F for 10 minutes or until puffed and browned. Remove from oven
and slide onto a plate. Dust with sifted powdered sugar. Serve immediately.
- Sprinkle the batter with 1/4 cup peanut butter
baking chips before baking, top with sliced bananas before serving
- Sprinkle the batter with a mixture of 1/4 cup
peanut butter and chocolate chips before baking
- Sprinkle the batter with 1/8 cup cinnamon chips
- SautÚ apples or pears in brown sugar and cinnamon
and then sprinkle fruit on top of pancake either before or after baking.
- Top with fresh fruit and home-made whipped cream