Dutch Baby Pancake
- SERVES: 4
- PREP: 5 minutes
- TOTAL TIME: 25 minutes
A fluffy, puffy pancake that is basically a vessel for buttery syrup.
A Dutch baby pancake…or is it German? Or Swedish? Well, I totally get why all these countries are trying to claim this gem of a breakfast sweet. My dad used to make these when I was growing up, before I realized I couldn’t jump-start my day by consuming 2,000 calories. Basically, it’s a fluffy dough bucket—a dish that, when finished, acts as a vessel to transport buttery syrup and powdered sugar into your mouth hole. They puff up ever-so-perfectly and one bite will change your life. Add some lemon zest if you’re feeling Paltrow-y or eat it right out of the pan if you’re in more of a Teigen kind of mood.
Reprinted from Cravings. Copyright © 2016 Chrissy Teigen with Adeena Sussman. Photographs copyright © 2016 Aubrie Pick. Published by Clarkson Potter, an imprint of Random House
- 1
cup all-purpose flour, sifted
- 4
large eggs
- 1
cup whole milk, at room temperature
- 1⁄2
teaspoon kosher salt
- 4
tablespoons (1⁄2 stick) butter, melted, plus softened butter for serving
- +
Pancake syrup (or, more specifically, Mrs. Butterworth’s)
- +
Powdered sugar, for dusting
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