You’ve probably had a pancake or two in your lifetime, but have you ever tried a Dutch baby pancake? Unlike the breakfast pancakes you’re accustomed to, a Dutch baby pancake is a large, airy custard dessert baked in a cast-iron pan.
While classic pancakes can be found almost anywhere, a Dutch baby pancake is typically a treat only found on a handful of restaurant menus or B&B menus. Classic pancakes are also different in that they’re usually cooked over the stove and consist of round, fluffy cakes, no wider than 6 or 7 inches.
A Dutch baby pancake, however, is closer to 10 or 12 inches and carries a different texture. The irresistible nature of this recipe is its warm, custard-like interior, which contrasts with its crisp, toasted exterior. The varying textures are marvelous and are why so many love this breakfast or dessert.
The batter for this recipe is really easy to whip up. Once this oversized pancake is ready, it’s typically topped with fresh berries and powdered sugar. You can also pour maple syrup as a garnish, as well.