About every six months, several members of the cast iron groups I belong to, go on a Dutch Baby kick. It seems every other post is a picture of this German style pancake. Think of a cross between a pancake and a souffle and you have a Dutch Baby. They are easy to make and fun to watch baking. I felt it was time for my own version.
When making most pancakes, you mix the batter until the ingredients are combined. A few lumps are no problem. Over mixed and the batter becomes tough and rubbery.
With a Dutch Baby, whipping the ingredients is the key. Most recipes call for using a blender, but I use my immersion blender.
2 jumbo eggs room temperature
3/4 cup warm milk
3/4 cup flour sifted
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 tablespoons butter
1/4 teaspoon baking powder
powdered sugar for dusting.
Place a 10 inch cast iron pan in your oven, then preheat to 400 degrees. When the oven reaches 400 degrees, begin making your batter.
Begin by blending your warm milk and room temperature eggs into a frothy liquid. I blend on high for about one minute. Next, add the sugar, baking powder,and vanilla and lemon extracts and blend for 30 seconds. Finally, slowly add the flour and blend another minute or so. The batter should be very airy.
CAREFULLY, REMOVE THE SKILLET FROM THE OVEN. REMEMBER IT IS 400 DEGREES HOT!!
Add the butter and swirl it around, coating the entire bottom and sides. If you are more comfortable, use a brush and brush the sides with melted butter. Add the batter to the center of the pan, then return it to the oven.
Bake for 25 minutes or until fluffy and brown. Carefully remove the hot skillet, and allow to cool several minutes. Remove from pan and place on a wire rack to keep moisture from making the bottom soggy. Dust with powdered sugar, plate, then cut into 1/8 pieces. Top with fresh fruit, and enjoy.