This delicious Dutch pancake from Martha Stewart is a quick and simple breakfast or brunch option. With its golden, crispy edges and soft, custard-like center, it’s a showstopper that’s surprisingly easy to make. Using everyday ingredients like eggs, milk, and flour, this versatile dish is perfect with fresh fruit, creamy yogurt, or warm maple syrup.
Ingredients Needed:
- ½ cup unbleached all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- ½ teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, room temperature
- Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving
How To Make Dutch Pancake?
- Preheat oven and skillet: Preheat your oven to 220°C / 425°F, placing a 10-inch (25 cm) cast-iron skillet on the center rack to heat while you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together 60g / ½ cup flour, 25g / 2 tablespoons sugar, and ½ teaspoon kosher salt until well combined.
- Blend wet ingredients: Blend 3 large eggs in a blender until pale and frothy, about 1 minute. Add the dry mixture, 180ml / ¾ cup whole milk, and ½ teaspoon vanilla extract, and blend until smooth, about 30 seconds. The batter will be thin.
- Melt butter in skillet: Carefully remove the hot skillet from the oven. Add 42g / 3 tablespoons butter, allowing it to melt completely. Tilt the skillet to coat the base evenly.
- Pour batter and bake: Quickly pour the batter into the center of the skillet, then return it to the oven. Bake for 18–22 minutes, until the pancake is puffed, golden, and crisp along the edges.
- Serve immediately: Slice the pancake into wedges and serve hot with Greek yogurt, fresh fruit, and warm maple syrup.
Recipe Tips:
- Heat the Skillet Properly: Preheat the cast-iron skillet in the oven before adding the butter and batter. A hot skillet is key to creating the crispy edges and fluffy center.
- Use Room Temperature Ingredients: Ensure the eggs and milk are at room temperature. Cold ingredients can affect the batter’s ability to rise properly in the oven.
- Don’t Overmix the Batter: Blend the batter until smooth, but avoid overmixing as this can make the pancake dense instead of light and airy.
- Work Quickly When Pouring: Once the butter has melted in the hot skillet, pour the batter immediately. This helps create the best puff and prevents the butter from burning.
- Serve Immediately: Dutch pancakes deflate quickly once out of the oven. Slice and serve right away to enjoy their full height, crispy edges, and fresh flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Dutch pancake cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 2 days.
- Reheat: Heat a non-stick skillet over low heat. Add the pancake and warm for 2–3 minutes on each side to restore some crispness
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 235
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 215mg
- Sodium: 49mg
- Potassium: 133mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0.4g
- Sugars: 9g
- Protein: 7g
Try More Martha Stewart Recipe:
- Martha Stewart Easy Basic Pancakes Recipe
- Martha Stewart Buttermilk Pancakes
- Martha Stewart Banana Bread Loaf
Martha Stewart Dutch Pancake
Description
This delicious Dutch pancake from Martha Stewart is a quick and simple breakfast or brunch option. With its golden, crispy edges and soft, custard-like center, it’s a showstopper that’s surprisingly easy to make. Using everyday ingredients like eggs, milk, and flour, this versatile dish is perfect with fresh fruit, creamy yogurt, or warm maple syrup.
Ingredients
Instructions
- Preheat oven and skillet: Preheat your oven to 220°C / 425°F, placing a 10-inch (25 cm) cast-iron skillet on the center rack to heat while you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together 60g / ½ cup flour, 25g / 2 tablespoons sugar, and ½ teaspoon kosher salt until well combined.
- Blend wet ingredients: Blend 3 large eggs in a blender until pale and frothy, about 1 minute. Add the dry mixture, 180ml / ¾ cup whole milk, and ½ teaspoon vanilla extract, and blend until smooth, about 30 seconds. The batter will be thin.
- Melt butter in skillet: Carefully remove the hot skillet from the oven. Add 42g / 3 tablespoons butter, allowing it to melt completely. Tilt the skillet to coat the base evenly.
- Pour batter and bake: Quickly pour the batter into the center of the skillet, then return it to the oven. Bake for 18–22 minutes, until the pancake is puffed, golden, and crisp along the edges.
- Serve immediately: Slice the pancake into wedges and serve hot with Greek yogurt, fresh fruit, and warm maple syrup.
Notes
- Heat the Skillet Properly: Preheat the cast-iron skillet in the oven before adding the butter and batter. A hot skillet is key to creating the crispy edges and fluffy center.
- Use Room Temperature Ingredients: Ensure the eggs and milk are at room temperature. Cold ingredients can affect the batter’s ability to rise properly in the oven.
- Don’t Overmix the Batter: Blend the batter until smooth, but avoid overmixing as this can make the pancake dense instead of light and airy.
- Work Quickly When Pouring: Once the butter has melted in the hot skillet, pour the batter immediately. This helps create the best puff and prevents the butter from burning.
- Serve Immediately: Dutch pancakes deflate quickly once out of the oven. Slice and serve right away to enjoy their full height, crispy edges, and fresh flavor.
Martha Stewart Dutch Pancake