Dutch Baby Pancake

This recipe came to us from Kirty Morse, wife of our cofounder and CEO Kevin. Kirty started cooking in grade school and would make these pancakes with her family, originally baking them in cake pans and calling them German pancakes. The recipe has changed slightly over the years and now calls for using a cast-iron skillet to get a good rise with bubbles in the center. Kirty’s mom, Nancy Erickson, included this recipe in her cookbook Forum Favorites, a 1977 collection of recipes from her cooking column in the Everett Herald. Using Organic Edison imparts a lighter texture with more flavor. Here we recommend topping the Dutch baby with fresh berries and confectioners’ sugar, but you can also use butter and syrup, goat cheese and jam, peanut butter and jam, or lemon juice and confectioners’ sugar. Try your own topping combination! Note that you can adjust the measurements according to how many servings you’d like to make. This recipe yields one cup of batter, which serves three people.

Recipe by Kirty Morse, as featured in Genuine Skagit CookingPhoto Credit: Charity Burggraaf

Prep Time

10 minutes

Bake Time

20 minutes

Total Time

30 minutes

Yield

Makes 3 servings

Ingredients:

  • 1/3 cup Organic Edison All-Purpose Flour
  • 2 large eggs
  • 1/3 cup plus 1 tablespoon whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon unsalted butter, at room temperature
  • Fresh strawberries, stemmed and quartered, for serving
  • Fresh blueberries, for serving
  • Confectioners’ sugar, for sprinkling

Instructions:

  1. Place a 10- to 12-inch cast-iron skillet on the middle rack of the oven. Preheat the oven to 400 degrees F.
  2. In a large bowl, whisk together the flour, eggs, milk, and melted butter.
  3. Using oven mitts, carefully remove the hot skillet from the oven. Add 1 tablespoon of the room-temperature butter and, using oven mitts, swirl the skillet to melt the butter around the pan, including the sides. Quickly pour in the batter, making sure to do so before the butter burns.
  4. Bake for 20 minutes or until the pancake has browned and large bubbles appear on top. If needed, bake for up to 5 minutes more.
  5. Using oven mitts, carefully remove the hot skillet from the oven and place it on a wire rack. Using one hand and a spatula, gently lift the Dutch baby out of the skillet and onto a plate.
  6. To serve, place the strawberries and blueberries in the center of the pancake. Immediately sift with the sugar and slice into portions for serving.  

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