Makes 2 pancakes
Dutch baby is a large and fluffy pancake baked in a cast iron pan, and it is perfect for breakfast or snack. Serve warm with apple compote or fresh berries, or simply dusted with powdered sugar.
Flour 210g / 1 3/4 cups
Sugar 30g / 2 TBSP
Milk 360g / 1 1/2 cups
Eggs 300g / 6 large eggs
Salt 3g / 1/2 tsp
Butter 60g / 1/2 stick
Mix the flour, sugar, milk, eggs and salt in a food processor or with a hand blender until smooth.
Cover and let the batter rest for about 20 minutes.
In the meantime, preheat the oven to 400F with a 10” cast iron pan inside.
Place half of the butter in the heated pan to melt. Pour half of the batter in.
Place the pan back into the oven and bake for about 20 minutes or until the edges puffs up and has a golden brown color.
Remove the pancake from the pan and dusted with powdered sugar. Serve immediately.