dutch puff pancake

yumivore dutch puff pancake (2)

A simple-to-make pancake with several names, I first tasted this along the Turquoise Trail in New Mexico. My host called it a Dutch Puff, though it also goes by the name Dutch Baby or German Pancake. Fluffy-light but filling, the soufflé-crêpe-popover-esque pancake whips up in no time and makes for an impressive plate. The batter can be blended together the night prior and then heated in the oven to serve on the spot. It’s a perfect dish to serve for breakfast or brunch, and it can be topped with a range of jams, jellies or marmalade, fresh fruit or dusted with seasoned sugar. Serve it for dinner or dessert, it won’t disappoint, it’s delicious.

yumivore dutch puff pancake (1)

Dutch Puff Pancake
2 tablespoons unsalted butter
3 eggs
3/4 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/4 cup sugar

Preheat the oven to 425 degrees. In a medium cast-iron pan, melt 2 tablespoons of butter (ensure that it doesn’t brown) and set aside. In a blender, combine the eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until smooth and foamy, about 1 minute. Pour the batter into your skillet; bake until the pancake is fluffy like a soufflé and lightly brown,roughly 20 minutes. Serve immediately while hot. Don’t expect any leftovers.

yumivore dutch puff pancake (5)

yumivore dutch puff pancake (3)

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2 Responses to dutch puff pancake

  1. Deb October 27, 2013 at 6:07 pm #

    I know this scrumptious pancake as the “Dutch Baby”! My mom always served homemade jam and a dusting of powdered sugar with the Dutch Baby. Thank you for the lovely memories, I had forgotten all about this recipe!

    • yumivore October 28, 2013 at 9:53 am #

      I can’t believe I hadn’t tried this before Santa Fe. Glad I did and the recipe couldn’t be easier. So happy it brought back delicious memories! Thanks for the note Deb!

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