Single-Serve Dutch Baby Pancake

This Single-Serve Dutch Baby Pancake is an effortless and delicious way to enjoy a light and airy pancake. Baked in the oven, it puffs up beautifully and pairs perfectly with fresh fruit, syrup, or your favourite toppings.

Simple to prepare and versatile, this pancake is a delightful option for breakfast, brunch, or dessert. Customize it with a hint of lemon or a dusting of powdered sugar for an elegant and easy treat!

Ingredients

• 1 large egg, beaten
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 1/4 cup flour
• 2 teaspoons butter
• Optional: 1/2 teaspoon lemon zest
• Optional: 1/2 teaspoon lemon juice
• Optional toppings: confectioners’ sugar, 1 cup fresh fruit or preserves, syrup

Method

1. In a small bowl, whisk together the egg, milk, vanilla, and lemon zest (if using).
2. Gradually whisk in the flour until smooth and well combined.
   Tip: After preparing the batter, let it rest while preheating the oven. This allows the flour to hydrate fully and the gluten to relax, resulting in a smoother, fluffier pancake.
3. Preheat the oven to 240°C (475°F). Heat a shallow, oven-safe pan or dish (such as a cast-iron skillet or ovenproof ramekin) in the oven.
   The cast-iron pan in the photo has a 16cm (6.5″) base.
4. Once the oven is preheated, carefully remove the hot pan using an oven mitt or potholder. Swirl the butter into the pan to coat the bottom and sides thoroughly.
   I usually put it back into the oven and wait for it to fully melt before swirling it around the pan. Be careful not to let it burn.
5. Pour the batter into the hot, buttered pan and return it to the oven. Bake for approximately 10 minutes or until the pancake is puffed and golden brown.
6. Remove the pancake from the oven and, if desired, squeeze a little fresh lemon juice over the top. Dust with confectioners’ sugar and serve with fresh fruit, preserves, syrup, or savoury sides like sausage, bacon, or a meat substitute.

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A Dutch Baby Pancake is a large, fluffy pancake baked in the oven, known for its dramatic puff and golden edges. Sometimes called a German pancake or a Bismarck, this dish is a hybrid of a pancake, a popover, and a crepe. It is traditionally made with a simple batter of eggs, flour, milk, and a touch of sugar and baked in a preheated skillet or ovenproof pan.

Key Features:

1. Dramatic Puff: The pancake rises impressively during baking due to the steam created from the high moisture content in the batter, but it deflates shortly after being removed from the oven.
2. Versatile Base: Dutch Babies can be sweet or savoury, topped with powdered sugar, fresh fruit, whipped cream, or savoury options like cheese and herbs.
3. Minimal Effort: The batter is easy to prepare and doesn’t require much whisking or resting, making it perfect for a quick breakfast or dessert.