1 large soufflé pancake
4 to 6
Under 10 minutes
About this Recipe
Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020
- ¼ cup (35 g) all-purpose flour
- 2 Tbsp (25 g) granulated sugar
- 1 tsp finely grated orange zest
- Pinch of fine salt
- ⅔ cup (160 mL) half-and-half cream
- 3 large eggs
- ¼ tsp vanilla extract
- 2 Tbsp (30 mL) butter, melted
- Icing sugar, pure maple syrup and/or fresh berries or fruit compote, for serving
Be sure that everyone is ready to eat when you pop the Dutch Baby into the oven. You’ll want to enjoy it immediately after it comes out of the oven, at its maximum volume.
Step by Step Instructions
Preheat the oven to 450°F (230°C) and place a 9-inch (23 cm) skillet or other cast-iron pan in the oven to heat while you prepare the batter.
Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake.
Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflé begins to fall. Serve with maple syrup, berries or compote on the side.
Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown.