I spent a good year of my life testing pancake recipes for my Pancake cookbook – it was a glorious, carb-filled year. After that pancake-making stint, I didn’t want to eat or make another pancake recipe for a very, very long time. And I didn’t. I steered clear of them, instead opting for savory egg dishes with bacon or sausage on the side…until a few days ago when al I wanted in the entire world was a stack of fluffy buttermilk pancakes. As I opened my cupboard, I was disappointed to discover that I had run out of baking powder and baking soda, so I turned to the type of pancake that gets its leavening from eggs: the glorious Dutch Baby.
Dutch babies are a cross between a thick German pancake and a crepe. They’re paper thin, airy, and light with an egg texture. They’re rumored to have originated out of Seattle, Washington, and if you haven’t had one, you’re in for a treat.
The batter will be thing, with a few lumps, and be very similar in texture to a crepe batter. When in the oven, the dutch baby will puff up, rise and turn a beautiful golden brown. I decided to add a bit of lemon, almond extract and silvered almonds for nice texture. You can slice it up and top it with maple syrup, if you like, though I prefer a nice sprinkling of powdered sugar.
Almond Dutch Baby
- 2/3 cups all-purpose flour
- 3 tablespoons sugar
- 1 lemon
- 1/8 teaspoon salt
- 2/3 cups, plus 2 tablespoons, whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 tablespoons unsalted butter
- 1/4 cup slivered almonds
- 1 tablespoon powdered sugar (for garnish)
- Preheat the oven to 400 degrees F. Place a 12-inch cast iron skillet in the oven to preheat for 2 to 3 minutes. (You don't want the cast iron skillet to get too hot, or else it will burn the butter that we'll be adding later.)
- In a medium bowl, whisk together the all-purpose flour, sugar, zest from 1/2 lemon (about 1/2 teaspoon) and salt. Pour in the milk, along with the eggs, vanilla extract and almond extract. Stir until completely combined. You'll notice the batter is considerably thinner than traditional pancake batter with a few small lumps - this is all ok.
- Carefully remove the hot skillet from the oven; add the butter and swirl it around until melted. Pour the batter into the skillet, return it to the oven and bake the pancake for 18 minutes. At the 18-minute mark, open the oven and carefully sprinkle the almonds atop the dutch baby. Bake for an additional 5-10 minutes, until the center is puffed and the edges are golden brown. Carefully remove the dutch baby from the oven (the cast iron skillet will be very hot) and sprinkle with powdered sugar. Serve immediately.
Yield: Yields one 12-inch dutch baby
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.