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Golden Crust & Custard Center Pancake

Our Golden Crust & Custard Center Pancake, also known as a Dutch Baby Pancake, possesses a delightful contradiction of a perfectly crisp, golden outer shell that gives way to a creamy custard-like center. It is a beautiful blend of the qualities of both a crepe and a popover, making it a unique brea...
1
26 min
TOTAL TIME
234
CALORIES
$0.38
PER SERVING
Golden Crust & Custard Center Pancake
Ingredients
8 INGREDIENTS
4 SERVINGS
All Purpose Flour
1/2 cup all purpose flour
Vanilla Extract
1 tsp vanilla extract
Eggs
3 large eggs
Fine Salt
1/4 tsp fine salt
Whole Milk
1/2 cup whole milk
Granulated Sugar
1 tbsp granulated sugar
Ground Nutmeg
1/4 tsp ground nutmeg
Unsalted Butter
3 tbsp unsalted butter
Directions
9 STEPS
8 min
PREP TIME
18 min
COOK TIME
26 min
TOTAL TIME
1
Preheat your oven to 425 degrees Fahrenheit.
2
In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, fine salt, ground nutmeg, and pure vanilla extract.
3
Blend the mixture on high speed for about 30 seconds until it is smooth. Make sure to scrape down the sides of the blender halfway through to ensure that all the flour is thoroughly incorporated.
4
Place your oven-safe skillet such as cast iron on the stove over medium heat and add the unsalted butter. Allow the butter to melt thoroughly, swirling it around to coat the bottom and sides of the skillet.
5
Pour the pancake batter into the butter-coated skillet.
6
Transplant the skillet from the stove to the preheated oven.
7
Bake the pancake for 16-18 minutes, or until it has puffed up and the edges have become a lovely golden brown.
8
Using oven mitts, carefully remove the skillet from the oven.
9
Serve the pancake immediately while it's hot and the center is still beautifully custard-like!
Health Info
Macros
17g
CARBS
14g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?