CookingTogether
Dutch Baby with Raspberries and Maple Syrup (Puffed Oven Pancake)
One bowl, one hot cast-iron skillet, and a pancake that puffs up tall in the oven with crisp golden edges and a soft custardy middle. Room-temperature eggs and milk give the biggest rise. About 35 minutes, almost all of it hands-off.
- Time
- 35 min
- Serves
- 3
- Difficulty
- Easy
Ingredients 11
Steps 10
Put a 10-inch cast-iron skillet on the middle rack and heat the oven to 425°F with the skillet inside, for a full 20 minutes. A screaming-hot skillet is what makes it climb.
Whisk the eggs in a bowl until no streaks of white are left, then whisk in the milk, sugar, vanilla and salt. Add the flour and whisk until completely smooth, about 30 seconds (or blend everything for 20 seconds). Let it rest while the skillet heats.
Take the skillet out with a thick oven mitt, set it on the stove, drop in the butter and swirl until it melts and foams up the sides.
Give the batter one last whisk and pour it straight into the middle of the foaming butter. It should sizzle at the edges.
Slide the skillet back into the oven right away and bake 18–20 minutes, until it has puffed high and the edges are deep golden brown and crisp. Don't open the door for the first 15 minutes, or it won't rise as much.
Pull it out. It comes out tall and dramatic and starts to settle in the middle within a minute — that soft, custardy center is exactly right.
Pile the raspberries into the middle.
Dust generously with powdered sugar through a small sieve.
Drizzle the warm maple syrup over the top, and squeeze over a little lemon if you like.
Serve straight from the skillet, right away, while the edges are still crisp.
From Cooking Together · cookingtogether.app/recipe/PtAo0vNaXHQFCrDlrMg2
