📝 About This Recipe
Born in a historic Seattle cafe in the early 1900s, this iconic Pacific Northwest breakfast staple is a theatrical marvel of the culinary world. Neither a pancake nor a crepe, it billows into a golden, craggy-edged crown in a scorching cast-iron skillet, offering a custardy center and a crisp, buttery rim. It is the perfect canvas for seasonal Washington berries and a dusting of snowy powdered sugar, making every brunch feel like a celebration.
🥗 Ingredients
The Batter Base
- 3 Large eggs (must be at room temperature)
- 3/4 cup Whole milk (slightly warmed to room temperature)
- 3/4 cup All-purpose flour (sifted for maximum lift)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract (pure Madagascar vanilla recommended)
- 1/4 teaspoon Ground cinnamon (optional, for warmth)
- 1/4 teaspoon Kosher salt
- 1 pinch Nutmeg (freshly grated)
The Skillet Prep
- 4 tablespoons Unsalted butter (high-quality European style preferred)
Traditional PNW Toppings
- 2 tablespoons Confectioners' sugar (for dusting)
- 1/2 Fresh lemon (cut into wedges for squeezing)
- 1/2 cup Fresh Marionberries or Blueberries (rinsed and dried)
- 1/4 cup Pure Maple Syrup (warmed)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Heating the pan with the oven is crucial for the pancake's rise.
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2
While the oven heats, crack the room-temperature eggs into a high-speed blender.
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3
Add the milk, sifted flour, granulated sugar, vanilla extract, salt, cinnamon, and nutmeg to the blender.
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4
Blend on high for 30 seconds until the mixture is completely smooth and slightly frothy. Ensure no flour clumps remain in the corners.
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5
Let the batter rest in the blender for at least 10 minutes. This allows the flour to hydrate and the air bubbles to stabilize, resulting in a better structure.
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6
Once the oven has reached 425°F, carefully remove the hot skillet using a thick oven mitt.
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7
Add the 4 tablespoons of butter to the hot skillet. Swirl it around until it is completely melted and starts to foam and turn slightly brown, but do not let it burn.
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8
Give the batter one quick 5-second pulse in the blender, then immediately pour it into the center of the hot, buttery skillet.
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9
Quickly return the skillet to the oven and close the door immediately to trap the heat.
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10
Bake for 18-22 minutes. Do not open the oven door during the first 15 minutes, or the pancake may collapse!
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11
The Dutch Baby is finished when the edges are tall, dark golden brown, and crisp, and the center is set but still soft.
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12
Remove from the oven and marvel at the height—it will begin to deflate slightly as it cools, which is perfectly normal.
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13
Immediately squeeze fresh lemon juice over the top and dust heavily with confectioners' sugar through a fine-mesh sieve.
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14
Garnish with fresh berries and serve directly from the skillet while piping hot.
💡 Chef's Tips
Temperature is everything: ensure your eggs and milk are truly room temperature to achieve the signature 'puff'. Avoid over-mixing the batter; a blender is best, but a vigorous whisking by hand works if you stop as soon as it's smooth. Use a cast-iron skillet for the best heat retention and even browning; stainless steel works but won't produce the same crust. If the edges are browning too fast, move the rack to a lower position next time, but never open the door early. For a savory twist, omit the sugar/vanilla and add cracked black pepper and Gruyère cheese to the batter.
🍽️ Serving Suggestions
Serve with a side of thick-cut, peppered bacon or alder-smoked salmon for a true PNW breakfast. Pair with a hot cup of dark-roast Seattle coffee or a crisp sparkling mimosa. Top with a dollop of crème fraîche or Greek yogurt for a tangy contrast to the sweet berries. Drizzle with local wildflower honey instead of maple syrup for a floral finish. Add a side of sautéed Washington apples with cinnamon for a warm, autumnal variation.