Dutch Baby Pancake Without Cast Iron Skillet
A Dutch Baby Pancake is like a pancake, crepe, soufflé combo with an egg heavy batter, but it does not need to be made in a cast iron skillet.
Servings: 4
Calories: 264kcal
Ingredients
- 3 tablespoon salted butter
- 4 large eggs
- ⅔ cup whole milk
- ⅔ cup all-purpose flour (93 grams)
- ¼ teaspoon salt
- 1½ tablespoon granulated sugar
- berries for serving
- powdered sugar for serving
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk the eggs and milk. Add the flour, salt, and sugar and whisk to combine. Break up any large clumps of flour. A few small lumps are okay.
- Place the butter in either a 9-inch pie dish or a 9x9 metal square baking dish. Place the dish in the oven and allow the butter to melt and start to brown, about 3-5 minutes. If you’re using a metal baking dish, the butter will brown faster than if you’re using a ceramic dish. Do not allow the butter to burn. Remove the dish from the oven.
- Pour the batter into the dish with the melted butter as soon as you remove it from the oven. Place it back in the oven and bake for 12-15 minutes or until the sides have risen significantly and the edges are golden brown.
Notes
Dish Recommendation: If you’re looking for an alternative to using a cast-iron skillet to make a Dutch Baby Pancake, based on the testing above, I would recommend using a 9x9 square metal dish or 9-inch round pie dish.
Browning Butter: If using a metal baking dish, the butter will brown faster than if using a ceramic baking dish. Bake the butter for 3-4 minutes for a metal dish and 4-5 minutes for a ceramic dish or until lightly browned.
Nutrition
Calories: 264kcal | Carbohydrates: 23g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 213mg | Sodium: 300mg | Potassium: 155mg | Fiber: 1g | Sugar: 7g | Vitamin A: 599IU | Calcium: 84mg | Iron: 2mg
