Cast Iron Dutch Baby Pancake Recipe
If you're seeking a brunch dish that marries simplicity with sophistication, this Dutch Baby Pancake is your answer. This oven-baked delight boasts a custardy center, crisp edges, and a hint of lemon zest, making it a standout on any breakfast table.
How To Make Cast Iron Dutch Baby Pancakes
Ingredients
Serves 2–4
1 cup sliced strawberries
1 tablespoon lemon juice
2 tablespoons sugar, divided
1/3 cup whole milk
1/3 cup ricotta cheese
3 large eggs
1/4 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2/3 cup all-purpose flour
2 tablespoons unsalted butter, divided
Confectioners’ sugar, for dusting
Instructions
Preheat Oven: Set your oven to 450°F (232°C). Place two 6-inch cast iron skillets on a baking sheet and heat them in the oven for at least 10 minutes.
Prepare Strawberries: In a small bowl, combine sliced strawberries, lemon juice, and 1 tablespoon of sugar. Set aside to macerate.
Make Batter: In a blender, combine milk, ricotta, eggs, lemon zest, vanilla extract, sea salt, flour, and the remaining 1 tablespoon of sugar. Blend until smooth, about 15–20 seconds. Let the batter rest at room temperature.
Butter Skillets: Carefully remove the hot skillets from the oven. Add 1 tablespoon of butter to each skillet, swirling to coat. Return to the oven for 2 minutes to melt the butter completely.
Bake Pancakes: Pour half of the batter into each skillet. Immediately return them to the oven and bake for 20 minutes, or until the pancakes are puffed and golden brown. Do not open the oven door during baking, as this can cause the pancakes to deflate.
Serve: Remove the pancakes from the oven. Top with the macerated strawberries and dust with confectioners’ sugar. Serve immediately.
Tips for the Perfect Dutch Baby
Room Temperature Ingredients: Using room temperature eggs and milk helps achieve a better rise.
Preheat Your Skillet: A thoroughly heated skillet ensures the batter starts cooking immediately, leading to a puffier pancake.
Avoid Opening the Oven: Resist the temptation to peek; sudden temperature changes can cause the pancake to collapse.
FAQs
Can I use a different type of skillet?
Yes, while cast iron is preferred for its heat retention, any oven-safe skillet will work.
Can I substitute the ricotta cheese?
Cottage cheese or mascarpone can be used as alternatives, though the texture and flavor will vary.
How can I make this dish gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
What other fruits can I use as toppings?
Blueberries, raspberries, or sliced peaches make excellent alternatives or additions to strawberries.
Can I prepare the batter in advance?
It's best to prepare the batter just before baking to ensure maximum puffiness.
How do I store leftovers?
Store any leftover pancake in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.
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