Delicious Dutch Baby Oven Pancake

Not all Dutch Babies are created equal! This version of the beloved custard-like pancake is mixed with our robust and flavorful Skagit flour and it is amazingly airy, voluminous, crisp and tender. Simply dazzling! You can use the topping of our choice or substitute with your own favorites.

BY: JERILYN BRUSSEAU

Prep Time

20 minutes

Bake Time

25 minutes

Total Time

60 minutes

Yield

One 10-12" Dutch Baby pancake, 4 servings

Varietal

Organic Skagit 1109 T85 Specialty Flour

Ingredients:

For the pancake:

6 large eggs, room temperature

1 cup (140 g) Cairnspring Organic Skagit 1109 flour

¼ teaspoon Saigon cinnamon (or use your favorite cinnamon)

pinch of sea salt

½ teaspoon vanilla

1 cup (240 g) milk, room temperature

4 tablespoons (56 g) butter, at room temperature, if possible

 

For the fruit topping:

1-2 cups fresh strawberries, stemmed and cut into quarters

1 lemon, seeded, cut lengthwise in 6 wedges

½ cup powdered sugar to sift over

Optional: 1 cup blueberries

Baker's Notes:

We suggest that you hold off sugar until preparing the Dutch Baby for serving. This recipe greatly benefits from not having any sugar in the batter.

We also recommend that you whisk this batter by hand: this creates more "puff" and better volume.



Instructions:

  1. Preheat the oven to 425°F.
  2. Place a 10-12" cast iron or heavy-bottomed skillet on the middle rack of the oven.
  3. In a large bowl, crack 6 eggs and whisk until light and frothy.
  4. Slowly add the flour, cinnamon and sea salt
  5. Whisk until the batter is smooth and creamy.
  6. Slowly whisk in the milk and vanilla.
  7. Continue whisking until the batter is smooth, dissolving any small lumps as you go.
  8. Let the batter stand 12 minutes, for the flour to fully absorb the liquid.
  9. Remove the hot skillet from the oven.
  10. Add butter to the hot skillet.
  11. Quickly, using oven mitts, swirl to melt completely around pan, including sides.
  12. Without stirring, add batter to the skillet and place in the oven.
  13. Bake 20 minutes at 425°F. 
  14. Turn off the oven. Let the pancake bake for 5 more minutes in the cooling oven.
  15. With oven mitts, carefully remove the skillet from the oven. Place it on rack. 
  16. Using one hand and a spatula, gently lift your Dutch Baby out of the pan and onto a serving platter.
  17. Place strawberries in the center. Squeeze the juice from a lemon wedge over it.
  18. Immediately sift with powdered sugar.
  19. Cut into portions and serve.

Baker's Notes:

We suggest that you hold off sugar until preparing the Dutch Baby for serving. This recipe greatly benefits from not having any sugar in the batter.

We also recommend that you whisk this batter by hand: this creates more "puff" and better volume.



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