Dutch Baby

View Instructions

Makes:

1 large soufflé pancake

Serves:

4 to 6

Prep Time:

Under 10 minutes

Cook Time:

18 minutes

Introduction

About this Recipe

Category:

Baked Goods

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

This trifle is inspired by the classic dessert, Poires Belle Helene. Layers Like a popover or a Yorkshire pudding, this warm soufflé pancake is baked in a hot pan and is fascinating to watch rise. Pull up a stool in front of the oven and watch the thin crepe-like batter transform into a giant pillow of fluffy, golden loveliness. This pancake can also double as dessert, topped with fresh berries and scoops of ice cream.

Ingredients

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

NOTES
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

Step 1

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.

Step 2

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.

Step 4

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.

Step 3

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.