Dutch Baby Pancake

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	15 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

3 egg (s), room temperature
90 ml milk, room temperature
70 grams flour
1 pinch (s) salt
1 tablespoon butter or clarified butter for the pan
1 teaspoon butter for brushing
0.5 ½ lemon (s), juice from it
1 tablespoon powdered sugar

Instructions

Preheat the oven to 220 ° C top / bottom heat.
Mix eggs, milk, flour and salt.
Let a pan get well hot and heat the butter in it. The pan must be suitable for the oven, i.e. do not use a pan with a plastic handle or similar.
Pour the batter into the hot butter and place the pan directly in the preheated oven. After 15 minutes of baking, the dough should be golden brown and risen.
Brush or drizzle the pancake with butter, squeeze half a lemon over it and sprinkle with powdered sugar. Serve immediately.
With vanilla, cinnamon, compote, fruits, cream, maple syrup, honey, Nutella and the like, you can let off steam and vary.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.