Go to the Recipe: Perfectly Puffy Dutch Baby Pancake
A couple of other options: instead of clarifying the butter, you can melt the butter right in the skillet in the oven, then just slide the rack out enough to pour the batter in. Also savory dutch babies are pretty good! Try grated aged gouda and sweet onion, for example.
such a good idea!
Hey Michael, I love these things. Been making 'em for years. Melting the butter in the pan seems to make sense but at 425° the milk solids go way past "brown butter" in about 10 seconds. I switched to using my favorite Ghee and haven't had the problem.
The other important detail I've learned is a strong convection fan doesn't work. That's a guaranteed Frisbee. The pure baking setting works best.
That's a great note about the convection fan. Thanks for sharing it, Daniel.
I love CS, even when they give us these recipes I can't resist, lol. I have got to make this one or two, a sweet one and a savory.
Pretty sure that they said clarified butter into the pan, which has no milk solids, and won't go past "brown butter".
He was replying on Michael Natkins comment who proposed to use normal butter instead of clarifyed butter- thus the past "brown butter" statement
I made this for my kids and grandkids. It was awesome. Garnished with fresh berries, dusted with powdered sugar and drizzled with maple syrup. It was an edible work of art and so easy. The key is to have everything at the ready as soon as the 'baby' comes out of the oven. It's a real crowd pleaser.
How could this recipe be adapted to best suit a British Yorkshire Pudding? Similar ingredient set - as simple as taking out the sweet ingredients?
This reminds me of David Eyre's pancake published in the NY Times in '66. Super easy portions to remember too: ½ cup milk, ⅓ cup flour & two eggs. I've occasionally added an extra yolk for a richer batter.
https://en.wikipedia.org/wiki/David_Eyre%27s_pancake
OK, time after time great recipes. Time after time we can't do them right away. Time after time there is not enough room on the counter for the laptop to read the recipe. Time after time there is not enough room for 2 laptops to read 2 recipes. Time after time I've wanted a printable version of your recipes. Time after time we love your ideas.
Totally agree with Tom...need easily printable recipes so we can enjoy your yummy delights time after time, without getting frustrated finding them on the computer. Diane Roberts
Your and @Tom Champion s complaints have been raised before. While it can be a bit of a nuisance, what i do is copy and paste the pertinent into to a text file and print that out, if i need a hard copy. Typically, I'll read the recipe, prepare all my ingredients ahead of time, then go through the recipe as I'm making it. I leave my laptop in the other room, and go back and forth. A little tedious, sure, but there are worse things, and these are first world issues. Good luck!
I use their app!
You're right about the recipe Douglas but Michael Natkin (above) mentioned using whole butter right in the pan.
Vanilla Bean is VERY expensive where I am, so I did a little research and the general consensus is 15g of vanilla extract can substitute for an average whole vanilla bean. Have yet to try it though...
I order a product called vanilla paste online, it is a good middle ground between beans and extract (it is also sweet instead of alcoholic) and I substitute a teaspoon (5g) for a bean. Often expensive, but cheaper than the beans (and easier to use) and sometimes a deal can be found.
Hey! My first day in the premium community and first post here. I know many of these good food stuff can be high in calories, but it does not have to be either. Is it possible to include roughly how much calories a serving would contain (just roughly), and make a "tag" in the recipes for light cuisins? For the people who are watching calorie intake without wanting to sacrifice life (food) quality, this tagging or sectioning would save a lot of browsing in search of something nice and light. Thanks!
amy suggestions to make this gluten free. how can i substitute the pastry flour with
gluten free flour ?
You do know that eggs and bacon overload isn't a thing, right? :-)
What is the cause to use oven? Usually pancakes maked on skillet.?
These aren't pancakes in the traditional sense. Dutch babies need an oven, unless you're making small ones and have the proper set up for them.
I haven't had a problem with the butter burning. I put the cold butter in a cold pan in the hot oven, and it takes awhile for the pan to heat up, so the butter seems to melt just fine without overheating. It may depend on what pan you use, I use a heavy cast iron skillet.
Sooooooo...... this has never happened to me before.
Use the rendered fat of the meat instead of the butter and you'll have it.
I've been making these for decades from an old Sunset Magazine since I was 10 (it is that easy). Yes, throw cold butter into a heated pan, and let it melt in the oven. Remove the pan, and pout the batter into the pan. I found that instead of pouring the batter into just one spot that if I move it around, I will end up with more puff around the edges.
I only have an 8 and 10 inch cast iron, which one should I use?
10
My family has made these for many years. though we call them German Pancakes. Though we don't use vanilla, we always add nutmeg which adds a wonderful complexity, especially with maple syrup. I will be trying them with vanilla, and with and without nutmeg.
For any GF readers out there, here's the base recipe that works well for me: 4 eggs, 3/4 cup milk and a generous 1/2 cup of GF flour (I've used both Namaste and King Arthur successfully). That's enough for an 8" pan, I'll double it for a 10-12". I usually bake at 350 for 30 mins but will try 425 to see if it comes out as well.
Try adding apple slices sautéed in butter, cinnamon and a little sugar. They can be added before baking.
Your use of metric units, of the correct precision, is to be applauded. To get away from the 3/4 cup, 1/4 teaspoon, a pinch of, is just fantastic. HOWEVER, the quoting of oven temperatures to a precision of 1 degree Celsius is infuriating! In this recipe allying for a temperature of 218 oC is just BOLLOCKS! No oven outside a good lab is capable of this. In the name of all that is holy, the temperature should be 220!
Hi Ken, the reason that it is at 218c. is unfortunately because we are based in the USA, and the majority of our population just have no clue how amazing the metric system is. And all of our ovens are based on Fahrenheit. so the 218c just happens to be what a common 425f baking temp is for us. 220 will work out just fine! thanks for your comments. sorry for our system of measure here in America.
PAWND
https://cooking.nytimes.com/recipes/9408-david-eyres-pancake
How can something so simple and delicious be practically unknown? Thank You
Huge hit around these parts! I thought the salt was pushing it a bit but it balanced against the sugar and fruit nicely. The Breville oven worked great too—it preheated just in time while I prepped.
From the web page, select print, right above the ingredient list. That's not hard.
I've made this about 25 times, and it usually turns out delicious. My only question is why so much butter? It's any extraordinary amount to use! I put half the melted clarified butter/ ghee into the batter, and the other half in the cast iron skillet. I have cut the overall quantity in half, and cant tell any difference, so what am I missing here?! Healthy eating matters to all of us...
There is a philosophy in the kitchen that fat equals flavor and more butter always makes everything better. Using fat can always be subjective to particular tastes and diets.
I am wondering how to turn this into a quick pick up at the restaurant for brunch service.
Can this be par baked and reheat in the oven? Will it stay fluffy?
It will have to be baked to order. It is similar to a souffle in that it will eventually deflate. When batter is made it is just a 15 minute pick up, but I am sure you could shave off a few minutes dialed in to your oven.
Very tasty, but there was a lake of butter on top when it was done. Now I like butter, but it seemed a bit excessive . Also, any advice on how to get the sides to puff up more? I've seen a number of dutch babies where the walls are 3 inches tall. ATK seems to think you should start with a cold oven, but that seems to be the opposite of the thinking here.
It's that an 11" Staub or 12"?!
Love those skillet-pans, but man they're expensive!
(They don't make a 9" one, so no idea why the recipe lists that size, when it's not what's used)
The bottom of the pan is 8.5 inches and top side is 10.5-inches. They usually measure pans from the bottom side. But I would still call this a 10-inch pan. It's a give and take and any range of 9-11-inch pans will work here.
Thanks Matthew, for the quick response. That's the exact same size Staub I have, ('Basil' color too!) They sell it as a 10" fwiw. Oh and for anyone looking to get one - there's 2 versions: a 10" 'frying pan' and a 10" 'skillet'. The skillet being deeper (and more expensive!).
Why does this matter to the recipe? Its just about pancake's area vs the amount of batter you make. How deep/thick the middle will be obviously depends on how much area it's spread over - that's all!
I made this last night and the pancake was great! But I want to emphasize the word pancake. It did not come up the sides as in the picture. I used the correct size pan and volume of batter. Any thoughts?
Hello Steve, how long was the batter rested? And maybe your pan was not hot enough to encourage the reaction? The pan needs to be hot and then the fat needs to be hot too.
Hi Chef Matt, thanks for the response. Other than the instructions that you can store batter for 24hrs I did not see anything about resting the batter. How long? Thanks about the heat info - I will pay closer attention next time.
Did it this morning with eggnog, nice.
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