In this lesson, we will be learning to make the Pfannkuchen. Now everyone say that three times fast. Also feel free to substitute it into any dirty joke you choose…I promise Phannkuchen is a very naughty word. Why you ask? Because it is sweet, loaded with carbs, and can be yours in 20 minutes flat. I promise, that makes it very naughty. Still stumped?
Pfannkuchen is also known as a german pancake, dutch puff, bismarck, or my favorite “the dutch baby”. Doesn’t that make it sound cute? “I’ll have the dutch baby.” See? The good looking waiter is practically “aweee-ing” at you. Now say it with a wink. Even Better. I’m changing this post to How to Pick Up Hot Waiters in 10 Seconds Flat. I want to add the “baby” suffix to all my recipes.
What makes said dutch baby even better is that its made in a cast iron skillet or my favorite pan of all time (bold statement again but, go big or go home). Not only is your cast iron skillet nonstick, retains amazing heat, and lasts forever, it also is an amazing weapon should you ever need to defend yourself. Alas, I digress. On to all things giant pancake.
As it bakes, the sides rise up to the heavens culminating in an “OH MY GAWD! I MADE THAT!” moment when it emerges from the oven with lightening bolts shooting out of its trident, ready to rule the Gods from Mount Olympus……..Or is that Zeus? That’s Zeus. Wrong guy people. Disregard. What I’m trying to tell you is this dutch baby means business. It can feed at least seven. Maybe four. Or I guess one very hungry person. Anyway, arm yourself with your cast iron skillet and let’s do this. Or if you were craving a really good pancake joke —Batter up!
Step 1: One Pan, Thank you Ma’am. Preheat the oven to 425F. Place a 10″ cast iron skillet on the center rack to preheat while the oven is warming.
Step 2: Batter up. In a bowl mix the flour, sugar, salt, and cinnamon. In another bowl mix the milk, vanilla extract, lemon zest, and eggs. Combine the two bowls and whisk until the batter is completely smooth.
Step 3: Bake that baby. Remove skillet from the oven and add the butter until it is completely melted.
Add the frozen berries to the skillet, making sure that they are evenly distributed,and pour your batter over them. Return the skillet to the oven and bake for 20 minutes until the pancakes has puffed and the edges are golden brown. Remove from the oven and wait 5 minutes before dusting with powdered sugar.
Lemon Blueberry Dutch Baby
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 1/4 cups frozen bluberries, if using fresh shorten baking time by a few minutes
- 2 large eggs
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3/4 teaspoon cinnamon
- Zest of one lemon
- Pinch of salt
- Powdered sugar (optional for finishing)
Instructions
- Preheat the oven to 425F. Place a 10" cast iron skillet on the center rack to preheat while the oven is warming.
- In a bowl mix the flour, sugar, salt, and cinnamon.
- In another bowl mix the milk, vanilla extract, lemon zest, and eggs.
- Combine the two bowls and whisk until the batter is completely smooth.
- Remove skillet from the oven and add the butter until it is completely melted.
- Add the frozen berries to the skillet, making sure that they are evenly distributed,and pour your batter over them.
- Return the skillet to the oven and bake for 20 minutes until the pancakes has puffed and the edges are golden brown.
- Remove from the oven and wait 5 minutes before dusting with powdered sugar.