Dutch Baby Pancake with Lemon Sugar
The original Dutch baby pancake, sometimes called a dutch puff, was supposedly invented in a café in Seattle, Washington in 1942. It is usually served for breakfast with fruits or alongside other sweets. Sometimes they are served with bacon for contrasting flavors.
Now, some people insist on using a cast iron skillet for their Dutch babies, but you could easily use another oven safe skillet with high sides to make this recipe. Of course, you must adjust to the size of the skillet, whether cast iron or regular. Any skillet that is smaller will need to cook longer because the Dutch baby will be thicker, and a larger skillet will produce a thin Dutch baby. Adjust your recipe and cooking time accordingly.
Our Lemon Juice Powder is the powerful flavor that you are looking for in this recipe. You want to have the lemon wedges and the powdered sugar as a garnish to add to the Dutch baby pancake after it has finished cooking.
Remember to squeeze some fresh lemon juice on your Dutch baby to really bring out the lemony flavor of the pancake. Jeff says this little bit of lemon juice is truly a must, otherwise the flavor isn’t living up to its full potential. Our taste testers were eager to get a few bites of this in, with one commenting that the Dutch baby very much reminded him of the Spanish Cheesecake we made a few months ago, only thinner and less dense.
- 3 Tbsp butter, divided
- 1/2 cup all purpose flour
- 3 Tbsp granulated sugar
- 1/2 tsp Kosher Salt
- 1/2 cup whole milk, room temperature
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 3 Tbsp Powdered sugar
- Lemon wedges (optional)
- 1 tsp Lemon Juice Powder
- Heat oven to 375 F.
- Add 1 tsp Lemon powder to 3 Tbsp powdered sugar, set aside.
- Put 1 Tbsp of the butter in a 8-10 inch cast iron skillet, and heat pan in oven for 10 minutes. Melt the remaining butter and set aside.
- Pulse the flour, salt, and sugar in a food processor. Add the eggs, milk, vanilla, and butter and process until frothy, 30-45 seconds.
- Carefully remove hot skillet from oven and immediately pour batter into pan. Place in oven and bake for 20-25 minutes. We used an 8 inch cast iron skillet, so we baked for 25 minutes. Do not open oven door while baking. Edges will be browned, and surface will just start to brown when ready.
- Serve warm with Lemon Sugar and lemon wedges.
