What is a Dutch Baby Pancake?
A Dutch Baby Pancake is kind of like a crepe and a popover had a beautiful, delicious baby. It looks impressive, but it’s literally so easy to make - you just throw all the ingredients into a blender, mix it up, then pour the batter into a hot cast iron skillet! Let’s break it all down...
- Jade Leaf Culinary Grade Matcha
- Vanilla extract
STEPS TO MAKING A MATCHA DUTCH BABY PANCAKE
Step One: First, you need to preheat your oven with your 10-inch cast iron pan inside. The pan has to get nice and hot to help the Dutch baby rise.
Step Two: While the oven and pan are preheating, add all your ingredients to a blender and blend for about 30 seconds, until the batter is smooth. (A note on the butter - melt 4 tablespoons of butter and add it to the blender, and save the other 4 tablespoons to melt in the pan later.)
Step Three: Throw on your oven mitts and take the cast iron out of the oven. Add remaining butter to the pan and return to the oven, until the butter is completely melted. Once melted, Take the pan out of the oven again and pour in your batter. Return to the oven and bake for about 15-20 minutes.
The Dutch baby comes out of the oven looking super puffy and airy, and deflates almost immediately after you take it out. The reason it gets so puffy is because of a combination of all the steam that gets created in the oven, the air that’s incorporated into the batter while mixing, and the very hot pan. So, if you want that perfect puffy Dutch baby look, don’t forget to preheat your pan with the oven!
Note: make sure your milk is room temperature, and let your butter cool slightly after melting it. If your milk is too cold, it may cause the butter to solidify and you won’t get a smooth batter. If you don’t want to wait for the milk to get to room temperature, pop it in the microwave for about 30 seconds, or until it feels warm.
MATCHA DUTCH BABY TOPPINGS
This matcha Dutch baby is absolutely gorgeous when topped with fresh berries and a healthy dusting of powdered sugar! Try blueberries, raspberries, blackberries, or a combination of all three. Lastly, feel free to drizzle on some maple syrup.
You’re going to love our matcha version of the Dutch Baby Pancake!
- 1 tablespoon Jade Leaf Culinary Grade Matcha, sifted
- 1 cup all-purpose flour, sifted
- 4 eggs
- 1 cup whole milk, room temperature
- 8 tablespoons (1 stick) butter, divided
- ½ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- Set your cast iron pan in the oven and preheat to 450°F. While the oven and pan are preheating, Prepare your ingredients. In a blender, combine sifted Jade Leaf Culinary Grade Matcha, sifted flour, eggs, room temperature milk, 4 tablespoons of melted butter, salt, and vanilla extract. Blend until smooth, with no lumps remaining. Reserve the extra 4 tablespoons of butter for later.
- Put your oven mitts on and remove hot pan from the oven. Put your 4 tbsp of butter in the pan, and return to the oven, until it is completely melted. It’s okay if it starts to brown! When the butter is completely melted, put your oven mitts on and take the pan back out of the oven. Pour your batter into the hot pan and return to the oven. Bake for 15-20 minutes, until the sides are puffed up and look golden-brown.
- Loosen the sides of the Dutch baby from the pan and slide onto a plate, or serve in the pan. If using, pile the berries in the center of the Dutch baby and dust with powdered sugar. Cut it into wedges to serve, and top with warm maple syrup. Enjoy! Tag @jadeleafmatcha on Instagram to show us how your creation turned out :)