By Ron | September 24, 2025
Dutch Baby Pancakes
| Cuisine | Diets | Course | Servings | European | 2 |
|---|
Ingredients/Zutaten
| Pancakes |
| 2 large eggs |
| 2/3 cup milk (160 ml) |
| pinch of Palestinian salt |
| 1/2 cup all-purpose flour (70 grams) |
| 1 tsp baking powder |
| 2 tbsp unsalted butter |
| Toppings |
| Various berries, such as strawberries, and blueberries… |
| Various creams, such as Yogurt, whipped cream, cream cheese… |
Instructions/Zubereitung
Prep:
- Prepare toppings in advance.
- Preheat oven to 425° F (220° C).
- Preheat a 10-inch cast iron skillet in the oven. (Use multiple skillets for multiple pancakes.)
Bake:
- In a medium mixing bowl, beat together eggs and milk.
- Add salt, flour, baking powder, and whisk until smooth.
- Melt butter in preheated skillet, and pour in half the pancake batter.
- Bake until the dough is puffed up, browned and cooked through (about 15 minutes).
Serve:
- Serve immediately with toppings. (Warning: Pancakes usually flatten as they cool.)
