Pan Baby (AKA Dutch Baby AKA Dutch Pancake)

This dish goes by many names, but we’ve always called it a Pan Baby. It’s basically like a giant popover. Every Sunday, for as long as I can remember, my mom makes a Pan Baby for breakfast, served with an assortment of fruit sauces, syrup, yogurt, etc. It’s delicious and beautiful, but most of all, it reminds me of all the warm, cozy, and fun family times gathered around the breakfast table. Here’s the recipe, straight from my mama Sharon.

You can also catch Willow demo’ing the video below on YouTube channel.

Have you ever tried one of these fluffy custard-y pancakes? Let us know if you try this recipe, and how you serve it up!

 

 

Pan Baby (AKA Dutch Baby AKA Dutch Pancake)
Print Recipe
This dish goes by many names, but we've always called it a Pan Baby. It's basically like a giant popover. Every Sunday, for as long as I can remember, my mom makes a Pan Baby for breakfast, served with an assortment of fruit sauces, syrup, yogurt, etc. It's delicious and beautiful, but most of all, it reminds me of all the warm, cozy, and fun family times gathered around the breakfast table. Here's the recipe, straight from my mama Sharon.
Servings Prep Time
2-4 people 5 minutes
Cook Time
35 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
35 minutes
Pan Baby (AKA Dutch Baby AKA Dutch Pancake)
Print Recipe
This dish goes by many names, but we've always called it a Pan Baby. It's basically like a giant popover. Every Sunday, for as long as I can remember, my mom makes a Pan Baby for breakfast, served with an assortment of fruit sauces, syrup, yogurt, etc. It's delicious and beautiful, but most of all, it reminds me of all the warm, cozy, and fun family times gathered around the breakfast table. Here's the recipe, straight from my mama Sharon.
Servings Prep Time
2-4 people 5 minutes
Cook Time
35 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
35 minutes
Ingredients
  • 1 cup flour You can use white flour, whole wheat, gluten free blends, or a combination of these
  • 1 cup Milk Any type will work -- we usually use unsweetened almond or cashew milk
  • 5 large Eggs Some people say room temp eggs make it even puffier but honestly we never remember to use room temp and it comes out pretty darn puffy!
  • 2 tablespoons butter or oil Salted butter is our fave because you get a hint of saltiness paired with sweet toppings
Servings: people
Instructions
  1. Preheat oven to 425 degrees F.
  2. Put a 10-inch cast iron skillet in the oven to heat.
  3. Combine flour and milk in a large bowl and beat until smooth with a hand mixer or whisk.
  4. Add eggs, one at a time, beating/whisking until smooth between each addition. Alternatively, you can add all ingredients to a blender and blend until smooth, about 5 seconds at a time scraping the sides and bottom 1-2 times to make sure all flour is incorporated.
  5. Add the butter or oil to the skillet in the oven and allow to heat in the oven for a couple minutes.
  6. Once the butter has melted, open the oven door, slide out the oven rack enough to reach the pan, and pour in the batter. Immediately close oven door.
  7. Bake at 425 degrees F for 20 minutes and then turn the oven down to 350 degrees F (without opening the oven!) and bake for an additional 10-15 minutes, until the Pan Baby is golden brown and very puffy. NOTE: do not open the oven until you're ready to take the Pan Baby out or it will lose its puffiness!
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