This is a pancake from Southern Germany that comes to us from the Pennsylvania Dutch (thus the Dutch Baby). I first made it on Twelfth Night back in January for our breakfast and we loved it so much that I vowed I'd make it for Easter. Well, my husband has begged for it so much that we have probably eaten it at least every other Sunday! It is a large, thick pancake--cut it into wedges. Don't be surprised when the inside is creamy like a custard--it is supposed to be that way.
It is very important to heat the pan in the oven first for it to turn out correctly. Mine rose that first morning in a bizarre, assymetrical way, and I thought for sure I had goofed. But it settled down nicely and looked like the other pictures I've seen online.
- 3 large eggs
- 1/2 teaspoon fine salt
- 3 tablespoons sugar
- 1 cup milk, warmed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup flour
- 2 teaspoons shortening
- powdered sugar
- Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes (I've read that you should never ever use anything deeper than 3 inches, but the only cast iron pot I have the right size is my 6 quart enamel cast iron dutch oven, which I have used successfully)
- Preheat the oven to 425 degrees F.
- Heat the milk and butter in the microwave for about a minute.
- Whisk together the eggs, salt, sugar, vanilla.
- Add the warmed milk slowly, whisking the batter all the while.
- Whisk in the flour to make a smooth batter.
- Remove the skillet from the ovenand brush the inside with the shortening.
- Pour in the batter and bake for 15 minutes.
- Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more.
- Sift the confectioners' sugar over the pancake.
- Run a knife around the edge of the skille and cut into wedges.