Dutch Dutch Baby

I’ve done it! I’ve finally mastered a baked pan pancake with this classic Dutch Baby.

I really have to give all of the credit to the recipe which is David Eyre‘s famous New York Times recipe.You can also look at my version which is just scaled down for a 9” pan (instead of a 12”).

The pancake puffs up beautifully in the oven, gets a nice golden crisp, and is perfectly flavored with the powdered sugar and lemon juice.  You can try the pancake with some jam, jelly, or fresh fruit, but I think it’s delicious just as it is.  

The pancake also uses an astonishing amount of butter per pancake, but hey, deliciousness has its price, right?

My usual problem with one pan baked pancakes is that there are always pockets of flour that are unincorporated but somehow, it just doesn’t happen with this recipe.  Plus, I tried the recipe with sifted and unsifted flour and it came out great both times.  Glory. Pure one-pan glory. Go stuff your face.

4.5 out of 5 stackies:

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2 thoughts on “Dutch Dutch Baby

  1. Pingback: It’s Buckwheat Baby! | So You Think You Can Pancake

  2. Pingback: Stay Puft! | So You Think You Can Pancake

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