A Dutch baby pancake, sometimes known as a “German pancake,” is an oversized, thin pancake cooked in a piping-hot cast-iron skillet. This recipe comes from a friend of the family of our Art Director, Eliza.
The Breakfast Issue
Bette Coe’s Dutch Baby Pancake
Ingredients
4 eggs
1 cup whole milk
1 cup all-purpose flour
⅓ cup butter
8 ounces cream cheese
1 cup marshmallow cream
1-2 cups fresh strawberries and blueberries, sliced
Directions
Preheat oven to 425°F.
Whisk eggs until frothy, about 1 minute with a hand-held mixer. (Eggs may also be whisked by hand.) Slowly add milk, whisking to combine. Add flour in small portions. Blend until smooth.
Place butter in a heavy 10-inch skillet, and place skillet in the oven. As soon as the butter has melted, remove pan from oven and pour the batter into to the skillet. Return the skillet to the oven and bake for 20 to 25 minutes, until the pancake is puffed and golden.
Meanwhile, mix the cream cheese and marshmallow cream together.
Remove pancake from oven. Serve at once topped with cream cheese and marshmallow mixture and fresh fruit.
