A Dutch baby pancake, sometimes called a German pancake, or a Dutch puff, is a large American popover. If you’re in the Chicago area, chances are you may have visited one of the Walker Bros. Original Pancake House locations to get their version of this treat. This is my own version of this classic, made gluten-free.
Preheat oven to 425 with 10″-12″ iron skillet in oven
-3 extra large or jumbo eggs
(4 if you are using large eggs)
-1/2 cup milk
-1/2 cup all purpose flour
(I use King Arthur measure for measure gluten free flour)
-1 TB sugar
-1/2 tsp vanilla extract
-1/2 tsp lemon zest (optional)
-1/4 tsp salt (eliminate if using salted butter)
-2 TB butter
*Toppings: confectioner’s sugar(powdered sugar) and lemon wedges OR warm maple syrup
While the oven is pre-heating to 425 with the skillet inside, mix all ingredients but butter and toppings.
When oven is heated remove the skillet and put the butter in the hot skillet. It will sizzle. Carefully hold the hot skillet and roll the butter around to coat. Then, immediately pour in batter.
Bake at 425 for 12-15 mins
It will puff up and turn golden
Remove from the oven and it will soon deflate
Sprinkle powdered sugar over it and serve from the skillet or in slices with lemon wedges to squeeze over the sugar (or serve with warm syrup)