A Dutch Baby (Puffy Pancake or the Hootanany) is my son’s favorite kind of pancake for breakfast. He even makes them on his own at 11 now. This custard-based oven pancake is simple to make and looks fantastic coming out of the oven. We often top the pancake with fresh fruit like bananas, strawberries or chocolate syrup with nuts. You can add any topping you like because the pancake has a light flavor and is firm but not crispy even when browned on the edges.
This simple yet yummy pastry serves 4 and takes 20 mins in the oven at 450 deg.
3 large eggs
1/2 cup milk
1/2 cup flour
3 Tbsp sugar
1/2 tsp salt
1/2 tsp vanilla
1 Tbsp melted butter
1 heavy spray of cooking spray
Toppings: Berries, chocolate syrup, nuts, powdered sugar, shredded cheese, cooked apples, peanut butter or anything.
In a mixing bowl combine eggs, flour, milk, sugar, vanilla, and salt. blend until smooth. While mixing batter preheat oven to 450 and prepare a deep-dish pie pan or cast-iron skillet. Spray pie pan with cooking spray and put one teaspoon of butter in the pan. Heat in microwave for 35 seconds until butter is melted. Swirl the butter around the bottom of the pan and then pour in pancake batter. Place the pie pan in a hot oven and bake 20 minutes. Do not open the oven during cooking. Dutch Baby will grow up the sides of the pan and turn a rich golden brown. Let cool slightly before adding toppings or cutting to serve. The texture of the cooked pancake is like a flan or custard, soft, flexible and the edges are foldable even when dark brown. They will fall slightly while cooling due to the air in the eggs. If you want to serve the pancake as a dessert at the table, top with filling and then cut after showing off the beauty of the rolled edges. For a county style breakfast cut and serve then top with fruit and syrup.
I actually learned how to make this pancake in Junior High school home-economics class when school was still teaching life skills and have loved it for over 35 years, just changing what I top it with.