Dutch Baby Pancake: Fusion Twist
A light and airy oven-baked pancake, known for its dramatic puff and golden, crisp edges. This versatile dish is simple to make and can be customized with a variety of sweet or savory toppings, making it a perfect canvas for fusion flavors.
Ingredients
- 0.5 cup all-purpose flour
- 0.5 cup milk whole or 2%
- 2 large eggs
- 1 tbsp granulated sugar
- 0.25 tsp salt
- 0.5 tsp vanilla extract
- 3 tbsp unsalted butter melted
Instructions
- Preheat oven to 425°F (220°C). Place an oven-safe 10-inch skillet (cast iron works best) in the oven to heat for at least 10 minutes.
- In a blender, combine flour, milk, eggs, sugar, salt, and vanilla extract. Blend until smooth, about 30 seconds. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the melted butter, swirling to coat the bottom and sides evenly.
- Pour the batter into the hot skillet. Immediately return the skillet to the oven.
- Bake for 15-20 minutes, or until the pancake is dramatically puffed up, golden brown, and the edges are crispy. Avoid opening the oven door during baking.
- Remove from oven and serve immediately with your desired sweet or savory toppings. Be aware that it will deflate quickly once out of the oven.
Notes
For a savory twist, omit the granulated sugar and add a pinch of black pepper, herbs, or grated cheese to the batter. Serve with sautéed mushrooms, bacon, or a fried egg. To achieve fusion flavors, consider toppings like a mango-chili compote for an Asian touch, a blueberry-bourbon sauce for Southern inspiration, or a spiced pear and saffron syrup for a Middle Eastern twist. Ensure your skillet is piping hot for the best puff!