Dutch baby pancake
Ingredients
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp freshly grated nutmeg
- 6 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar for dusting
- 3 tbsp fresh lemon juice
- 2 tbsp wildflower honey
Instructions
- Place a 12-inch cast-iron skillet in a 425°F oven for 10 minutes until smoking hot. Add 6 tbsp butter and let it foam and turn golden, about 2 minutes.
- While skillet heats, whisk eggs in a blender with milk, flour, salt, nutmeg, sugar, vanilla, and lemon zest for 45 seconds until completely smooth with no flour streaks—this creates lift.
- Carefully pour batter into the screaming hot buttered skillet, immediately returning it to the 425°F oven on the middle rack.
- Bake for 20-22 minutes without opening the oven door until the pancake puffs dramatically and edges are deep golden brown with a pale center.
- While baking, whisk together lemon juice and honey in a small saucepan over low heat until warm and combined, about 2 minutes.
- Remove pancake from oven and immediately dust generously with powdered sugar while still puffed and hot.
- Transfer to a serving platter, drizzle the warm lemon-honey sauce around the edges, and serve immediately in wedges while the center is still custardy and the edges are crisp.
Inspired by Roy Breiman’s winning dutch baby pancake. This is a plausible recreation, not the chef’s original recipe.