You're MY Dutch Baby!


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I grew up in a part-German family, and when I learned about the spectacularly puffed up "Dutch" or "German" pancakes, I just had to learn to make them. I make these Dutch Baby pancakes for my sweetheart on Valentine's day morning. It's a special pancake!

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South Venice Beach, FL


  • 3 eggs, room temperature
  • 1/2 C. whole Milk or half and half cream, room temperature
  • 1/2 C. bread flour**
  • 1/8 tsp. vanilla extract
  • 1/8 tsp. ground allspice
  • 8 tsp. butter
  • 1 lemon, juiced
  • powdered or confectioners' sugar to taste
  • ** Bread flour is a high-protein flour. The protein is what helps the pancake rise without leavening. All-purpose flour can be used, but the result won't be nearly as spectacular.

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Preheat oven to 450 degrees. Place in a 10 or 12-inch cast-iron skillet in the oven to preheat until it is hot and sizzling. While pan is heating, prepare the batter:

In a large bowl, whisk the eggs until light and frothy. Add the milk, flour, vanilla and cinnamon, and whisk for 5 minutes more. The batter will be thin, but very smooth and creamy.

Carefully remove the hot skillet from the oven. Add the butter. Tilt and swirl the pan, as the butter melts, to coat the bottom and sides. Pour the batter into the bottom of the hot skillet, all at once, and immediately return the skillet to the oven.

Bake for 20-25 minutes or until the Baby is puffed and golden brown. It will rise high above the sides of the pan around the edges, but may puff irregularly in the middle.

Remove from oven and serve immediately. Once out of the oven, the pancake will start to deflate. To serve, cut into serving-size wedges and transfer to individual serving plates. Sprinkle with freshly squeezed lemon juice, and dust with powdered sugar. Serve with a side of warm fruit compote if desired.

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