Dutch baby pancake from Cravings - Recipes for All the Food You Want to Eat (page 19) by Chrissy Teigen and Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jmohart on May 09, 2026

    Easy, simple, quick!

  • morleigh10 on January 05, 2024

    Very easy to make! Made them for Christmas a few years ago and my brother requested I make them again the following year, so they were a hit!

  • ChelseaP on May 22, 2021

    This is the bomb dot comb. You'll not be disappointed!

  • hirsheys on October 14, 2020

    Delicious and super easy! I made a half recipe (using 2% milk with a splash of half and half, rather than the whole milk that was called for and I used real maple syrup). It fit perfectly in my small cast iron pan (6 or 7 inches?). I cooked it for 15 minutes, rather than 17. ETA: I now make this regularly - full size, etc. it’s my favorite version of this dish.

  • hbakke on March 16, 2020

    I've made this several times and it is always very good. I've added blueberries and a squeeze of lemon, non-dairy milk to replace the milk, etc. The recipe adapts well to changes. I've even screwed up and added all the melted butter to the mix, instead of putting half in the pan and it still turned out well. I'll continue making this easy, delicious recipe.

  • EmilyR on May 18, 2018

    I made an error by melting the butter and then forgetting to add it into the batter, though I remembered to melt the rest of the butter in the skillet before pouring the batter in. I didn't realize the butter was missing until I had it in the oven so I waited to see what would happen and it still turned out with a custardy flan like texture and was really effortless. Don't worry, I slathered the butter over the top. It's delicious even without the extra butter.

  • anya_sf on June 17, 2017

    I followed the recipe exactly, except my cast iron skillet is 9.5", not 10". That turned out to be an issue, since the pancake puffed up over the sides and nearly dripped into the oven (but it didn't; it clung to itself, thank goodness). Next time maybe I'll try my 12" skillet. I have a 10" nonstick skillet, but it's shallower, so I don't think that would work, as you need higher sides for this pancake. Anyway, I had a bit of trouble "slathering the top with butter" after baking and kind of gave up - just put a few pats on the top and let them melt - but I think that was fine. There is no sugar in the batter (which is basically popover batter), so I did shower it with powdered sugar. Of course, I also served it with syrup, although real maple syrup, not Mrs. Butterworth's. OMG, it was delicious. I was actually surprised how much I liked it. The center deflated a lot and was pretty thin (and eggy, as you'd expect), but the sides were beautifully puffed and crispy on the edges.

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