Thinking of the Netherlands (and the Dutch who live there) conjures up images of clogs, windmills, and Dutch baby pancakes right? The Dutch baby pancake is a thin, large pancake cooked in a cast iron or other metal pan. It rises up like a popover and deflates into something resembling a thin, browned bowl. Wow, those Dutch are innovative!
BREAKING NEWS: Dutch baby pancakes aren’t actually Dutch. They’re a wholly American invention allegedly based on a traditional German pancake. Oh well. They’re still awesome.
ORIGINAL DUTCH BABY PANCAKES
Dutch Baby Pancakes
1/3 cup Torill’s Table Original Waffle & Pancake Mix
3 eggs, large
½ cup whole milk
½ tsp pure vanilla extract
Pinch, sea salt
2 ½ tbsp butter (for cooking)
Cast iron pan
Mixing bowl (or shallow plate for the batter)
Preheat the oven at 400°F.
Once the oven is done preheating, put the cast iron pan into the oven until the batter is ready.
In a mixing bowl, combine the eggs and milk. Then add the milk, sea salt and vanilla extract. Mix until combined.
Cover it with plastic wrap and let it rest in room temperature for 15 minutes.
Once the batter is rested, take the cast iron pan out of the oven and put it onto the stove.
Turn on the stove on medium heat. Add the butter and let it melt; swirl it around the bottom and the sides of the pan.
Add the batter onto the preheated cast iron pan and swirl it around on the sides. Let it cook on medium heat for a minute. Pro-tip:swirling the batter around the sides and let it cook on medium heat for a minute will ensure even sides and growth, rather than one side.
Return the cast iron pan with the batter inside into the oven and let it cook for 20 minutes or until golden brown.
Once it is done cooking, take it out of the oven and let it cool down. Pro-tip:it is expected to rise up when it is baking and to sink down when cooling down.
Add your desired toppings and enjoy!