Extra-billowy Dutch baby pancake from Smitten Kitchen by Deb Perelman

  • eggs
  • store-cupboard ingredients

  • EYB Comments

    See recipe for for savory and sweet additions.

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

  • Eat Your Books

    See recipe for for savory and sweet additions.

  • Babycarrot on September 23, 2023

    Made a few adjustments but overall really happy with this recipe. Eggy and satisfying would be great with a variety of toppings. Used some small Italian plums as my peaches weren’t ripe. Made in a 10 in cast iron skillet using 6 tablespoons flour, 3 tablespoons heavy cream, and 3 tablespoons water in place of whole milk, 1/8 teaspoon salt, and 1/2 teaspoon sugar. I also used only 1.5 tablespoons of butter and felt like maybe I could cut down further to 1 tablespoon. I would cook 1-2 min longer next time. Delicious.

  • ricki on January 16, 2021

    Easy and satisfying. Worked ok with non-fat milk (grocery delivery mistake) with just a bit of half&half. 1 Tbsp butter was plenty in my well-seasoned pan. A bit overcooked in 11 minutes, so I'll try lowering the oven temp. next time.

  • Zosia on May 06, 2019

    As easy and delicious as others have noted. I used 2 tbsp oil in a non-stick skillet and that was too generous.....I'll try 1.5 next time.

  • louie734 on April 29, 2019

    So impressive, so fun. Made in the 10" cast-iron with the headnote's adjustments - 3 eggs, 6 T flour, 6 T milk (split between half-&-half and water). Two tablespoons of butter allowed the pancake to remain free of the pan, as well as puddled atop - almost too generous. While in the oven, we sliced the season's first (crappy) strawberries: dressed with lemon and sugar, they were successfully disguised by the heat of the pancake, the generous spritzes of lemon, and the billows of powdered sugar gleefully showered atop. UPDATE 2024 - this is now a standard special breakfast. We use 1 T butter, heated with the pan in the oven, and always dress it with lemon and powdered sugar. Probably made 100 times since this review - usually requested while still in bed, made during our first cup of coffee (sometimes I sit in front of the oven and watch it puff).

  • Rutabaga on April 29, 2019

    This recipe worked very well in my cast iron skillet. I think it's the best Dutch baby I've made, so I'll continue to turn to it for an easy weekday breakfast.

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