📝 About This Recipe
Also known as a Bismarck or German Pancake, this dramatic breakfast centerpiece defies gravity with its towering, crispy edges and tender, custard-like center. Born from a blend of German Pfannkuchen traditions and Seattle café culture, it offers a sophisticated balance of buttery richness and airy lightness. Watching it billow up in a hot cast-iron skillet is a culinary spectacle that transforms simple pantry staples into a gourmet weekend ritual.
🥗 Ingredients
The Batter Base
- 3 pieces Large Eggs (must be at room temperature)
- 1/2 cup Whole Milk (slightly warmed or room temperature)
- 1/2 cup All-Purpose Flour (sifted for maximum lift)
- 1 tablespoon Granulated Sugar (for subtle sweetness and browning)
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1/4 teaspoon Kosher Salt (to balance the flavors)
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
The Skillet Prep
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
Classic Finishing Touches
- 2 tablespoons Powdered Sugar (for dusting)
- 1/2 piece Fresh Lemon (cut into wedges for squeezing)
- 1/2 cup Fresh Berries (raspberries or blueberries)
- 2-3 tablespoons Maple Syrup (warmed)
👨🍳 Instructions
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1
Place a 10-inch oven-safe cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Heating the pan is crucial for the pancake's rise.
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2
In a blender, combine the room-temperature eggs, milk, flour, granulated sugar, vanilla extract, salt, and nutmeg.
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3
Pulse the blender on high for 20-30 seconds until the batter is completely smooth and slightly frothy on top.
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4
Stop the blender and scrape down the sides with a rubber spatula to ensure no flour pockets remain, then pulse for another 5 seconds.
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5
Let the batter rest in the blender for about 10 minutes while the oven finishes preheating. This allows the flour to hydrate and the gluten to relax.
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6
Once the oven reaches 425°F, carefully remove the hot skillet using a thick oven mitt.
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7
Add the 3 tablespoons of butter to the hot skillet. Swirl it around until the butter is completely melted, foamy, and just starting to turn a golden brown.
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8
Immediately pour the batter into the center of the hot, buttery skillet. Do not stir it; let the butter pool around the edges.
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9
Carefully place the skillet back into the oven. Close the door quickly 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 it is puffed high above the skillet rim and the edges are a deep golden brown and crispy.
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12
Remove from the oven and marvel at the height before it begins its natural, graceful deflation.
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13
Squeeze fresh lemon juice over the top, dust generously with powdered sugar through a fine-mesh sieve, and top with fresh berries.
💡 Chef's Tips
Room temperature ingredients are non-negotiable; cold milk or eggs will prevent the pancake from rising properly. Avoid using a skillet larger than 10 inches for this recipe amount, or the pancake will be thin and won't climb the walls effectively. If you don't have a blender, whisk the eggs vigorously first before slowly incorporating the liquids and then the dry ingredients. For a savory twist, omit the sugar and vanilla, and add 1/4 cup of grated Gruyère cheese and fresh chives to the batter. If the edges are browning too fast but the center looks wet, drop the temperature to 375°F for the last 5 minutes.
🍽️ Serving Suggestions
Serve immediately with a side of thick-cut applewood smoked bacon to contrast the sweetness. Pair with a crisp glass of chilled Mimosa or a hot French Press coffee. Add a dollop of crème fraîche or Greek yogurt for a tangy creaminess. For an indulgent brunch, top with sautéed cinnamon apples or caramelized pears. Offer a small pitcher of warm maple syrup or honey on the side for guests to drizzle as they please.