Basic Dutch Pancake
Rumply, lightly sweetened puddles of eggy custard. With its dramatic poof and a light dusting of powdered sugar, Dutch Pancake is sure to become a favourite in your house as well!
- 4 eggs
- 2/3 cup milk
- 2/3 cup flour
- 2 Tbsp sugar
- 1 tsp vanilla optional
- 1/4 tsp salt
- 2 Tbsp unsalted butter
- Fresh fruit
- Powdered sugar
- Maple syrup
Place a 10 or 12 inch cast iron pan into the oven. Preheat oven to 450F/230C. The goal is for the pan and the oven to preheat together. (Alternately, you can use a ceramic dish that is 10-12 inches in diameter.)
Whisk eggs in a large bowl until frothy. Add milk, flour, sugar, vanilla, and salt. Whisk vigorously until there are no lumps. (Alternatively, you can add all ingredients into a blender and whizz until frothy with no lumps.) Let the batter rest while the oven preheats.
When the oven has reached 450F/230C, take out the cast iron pan with oven mitts. Be careful, as the pan will be very hot! Melt 2 Tbsp butter and swirl to make sure the bottom of the pan is well buttered.
Scrape the batter into the pan. Immediately return to oven. Bake until poofy and golden brown with crispy edges, about 14-18 minutes. Do not open the oven door while it bakes or it will deflate!
Remove the Dutch Pancake from the oven. As soon as you remove the Dutch Pancake, it will begin to deflate. Work quickly to garnish with fresh fruit and powdered sugar. Serve with maple syrup and eat immediately.