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Dutch Baby Pancakes

These puffy pancakes are a nice break from the standard pancakes you might find in your kitchen on any given morning.

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These pancakes are similar to Yorkshire puddings, or what we American's call Popovers. The keys are a hot pan and room temperature ingredients! When the pan is hot from the oven, the room temperature ingredients heat up faster, which helps the batter puff and create the beautiful puffs and pockets.

One of the best things for me about this recipe is that the batter comes together so quickly. Toss everything in a blender (you can do this by hand, but honestly, the blender just makes it go so fast!) and wait until the pan is hot!

I used Martha Stewart's recipe, but you can find a recipe with a quick search if Martha's doesn't resonate with you.


Please don't forget to have all ingredients at room temperature!

  • 1/2 cup unbleached all-purpose flour

  • 2 tablespoons sugar

  • 1/2 teaspoon kosher salt

  • 3 large eggs

  • 3/4 cup whole milk

  • 1/2 teaspoon pure vanilla extract

  • 3 tablespoons unsalted butter


  • Preheat oven to 425°F, and place a cast-iron skillet on the center rack.

  • Whisk together the dry ingredients

  • In a blender, blend eggs, milk and vanilla until it's a pale yellow. This does not take long.

  • Spoon in the dry ingredients and blend until there are no lumps. The batter will be thin.

  • Put the butter into the hot skillet, in the oven until it's melted. If you want to do what I did, allow it to brown until a slight nutty smell emits. DO NOT LET IT BURN. You will need to carefully wipe out the pan and start over with fresh butter if the butter burns.

  • Once butter has melted, swirl the butter around the the cast iron skillet, carefully (you've had the cast iron in at 425 degrees, please be careful). Then pour the batter in the pan.

  • Bake until the pancake puffs up and is nicely browned in spots. It will also be a bit crisp along the edges. This takes about 18-22 minutes.

  • Before serving, I spread some homemade Peach-Rosemary Jam along the top. Then sliced up and served with fruit, Greek yogurt and maple syrup!

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