Dutch Baby
If you like a dramatic presentation, you’ll love this puffy baked pancake.
- Serves
2–4
- Time
20 minutes
![Dutch Baby Pancake](https://www.saveur.com/uploads/2013/05/SAVEUR_Dutch_Baby_Updated-2-scaled.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
Browned in the oven, this large-format pancake makes for a fun alternative to the traditional griddle cakes. This version of the Dutch baby is adapted from former Honolulu magazine editor David Eyre, who famously shared the recipe from the 1919 Hotel St. Francis Cookbook with New York Times food editor Craig Claiborne in 1966. It became the most requested recipe of Claiborne’s career—and still holds up today.
While the Dutch baby comes out of the oven perfectly puffed, it collapses quickly—the surface will deflate like a balloon as you sprinkle the powdered sugar and lemon juice on top. The pancake will still be just as delectable, but if you want your guests to enjoy the dramatic presentation, plan accordingly.
Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.
Ingredients
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- ¼ tsp. freshly grated nutmeg
- 4 Tbsp. unsalted butter
- 2 Tbsp. confectioners’ sugar
- Juice of ½ lemon (about 1½ Tbsp.)
- Jam, preserves, or marmalade, for serving (optional)
- Toasted walnuts, for serving (optional)
Instructions
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