I’m happy because I can FINALLY nail how to make Dutch Baby Pancake!
My first attempt at making Dutch Baby was when I was trying to make Caramelised Apple Dutch Baby a few months ago. It tasted really delicious but unfortunately the pancake didn’t rise and stayed quite flat, while so tasty but unfortunately wasn’t poofy and perfect.
After my initial failure at making Dutch Baby I did lots and lots of research around the internet and watched lots of Youtube videos and finally came to fruition at my second attempt of making Dutch Baby. My second attempt was a success because I followed a few tricks that I hope will help you too if you are feeling confused as to why your Dutch Baby didn’t rise up.
Basically there are a few things that you can follow to achieve that poofy result:
First, milk and eggs have to be at room temperature prior to mixing because eggs can whip better and dispersed quickly in room temperature, making the batter an even and lighter texture. This post from Sally’s Baking Addiction also points out that eggs and dairy ingredients in room temperature would form an emulsion which traps air and when baked, the air expands and produces a fluffier result.
Second, rest the batter for at least 20-30 minutes before baking. This will allow the gluten to develop and the flour will soak up the wet ingredients and it will produce better texture later on. Kitchn, Sid’s Sea Palm Cooking, and Miss Food Wise agree with this method.
Third, always preheat your oven and your oven-safe skillet or cast iron pan to about 430 F or 220 C before adding butter and pouring the batter into the skillet. When the batter is poured you should always hear the sizzling sound, meaning that the pan is hot enough and ready for baking. Always be careful when handling hot pan though!
Four, this is optional but I tried and it worked really well for me – use a pinch of baking powder to help the batter rise even higher in the oven. I saw this from Youtube but when I tried to look for it I forgot which video was mentioning about this.
My Dutch Baby puffed up very nicely and evenly as a result. The edges are a bit crispy and I love their golden brown colour. The middle is still a bit soft and custardy. Every mouthful was a happy one. I added chocolate ice-cream, raspberries and pecans for mine and now I want to try the savoury version. Probably in the next few weeks.
Try these tricks and I hope they work for you. Otherwise do let me know. Good luck with your Dutch Baby!
- ½ cup flour
- ⅔ cup milk, at room temperature (or put in the microwave for a few seconds)
- 2 drops vanilla essence
- 3 eggs, at room temperature (or put in a glass of hot water for a minute)
- 2 tbsp granulated sugar
- ½ tsp baking powder
- 2 tbsp butter
- ½ tsp salt
- Place flour, milk, eggs, sugar, baking powder and vanilla essence in a food processor or a blender. Blend for a few minutes until the mixture is smooth. Rest batter for at least 20 minutes.
- Preheat oven to 430F or 220C and place an oven-safe skillet or cast iron skillet in the oven for 5 minutes. Take it out carefully and place on an heat-proof counter top. Melt the butter and add the batter into the pan. Place the pan back into the oven and bake for 20 minutes or until the pancake puffs up and the edges are golden brown. Remove from heat and add your desired toppings. Serve immediately as the pancake will start to deflate by the time you remove it from the oven.