Ingredients
3 large eggs, at room temperature
½ cup/120 ml whole milk, at room temperature
½ cup/70 g all-purpose flour
1 Tbsp sugar
¼ tsp ground green cardamom or 1 tsp vanilla extract
4 Tbsp/55 g unsalted butter, cubed at room temperature
3 to 4 Tbsp mango jam or whatever jam or fruit preserves you love
2 Tbsp crème fraîche
Instructions
- Place an 8 in/20 cm round cake pan, cast-iron skillet, or metal pie dish on the rack set at the lower one-third position of the oven. Set the oven to 425F/220C.
- Prepare the batter. Add the eggs, milk, flour, sugar, and cardamom to a blender. Add 2 Tbsp of butter. Blend over high speed until the mixture is combined and there are no dry specks of flour. Let sit in the blender while the oven heats up. The batter can sit in the blender for up to 20 minutes but give it a quick blitz or stir before pouring it into the hot pan.
- Once the oven heats up, remove the hot cake pan and quickly drop the remaining 2 Tbsp of butter. Swirl the pan as the butter sizzles to coat well. You can also brush the sides of the pan with the hot melted butter using a pastry brush.
- Pour the batter into the hot, greased pan and transfer to the preheated oven. Bake until the batter sets, turns golden brown on top, and fluffs up and turns wavy. Start watching the pan at 10 minutes, rotating halfway through during baking, total baking time 15 to 20 minutes. The internal temperature measured at the thickest part of the Dutch baby should be 200F/95C. Remove the pan from the oven and let sit for 5 minutes. Release the Dutch baby using a flipper, offset spatula, or a slotted offset spatula and transfer to a serving plate. Top the Dutch baby in the center with jam and crème fraîche, cut into wedges, and serve immediately.
Notes
- To ensure a fluffy pancake, start with eggs, milk, and butter warmed to room temperature. For this recipe, cold ingredients are not your friends.
- I don’t add salt to the batter, and I didn’t find any difference in taste to warrant adding it in. (Except for bread and cakes, I find that most desserts don’t need added salt).
- Cast-iron skillets, metal cake pans, and metal pie dishes produce fantastic results.
- I know confectioners’ sugar is the topping of choice for most Dutch babies, but I’ve used jam in this recipe, and I find adding sugar makes it way too sweet. However, if you want a dusting of sugar, go ahead.
