It has always been a goal of mine to make a homemade dutch pancake. No clue as to exactly why but they just always seemed to amaze me and look so incredibly delicious. Plus, I never had a cast iron skillet which is certainly a must when making one. Fortunately, one day when my brother was visiting he didn’t want to lug home the new cast iron skillet that he had recently purchased and asked to leave it at my place. Big win for Hannah! That next weekend I searched for a recipe to make a dutch pancake (inviting my brother over to taste test of course) and oh.my.god. I kid you not it was AMAZING! I personally love this recipe that I originally found on Bon Appetit Magazine because you can transform your dutch pancake into a sweet or savory one just with the toppings.

Now, I want to preface this post with the note that this recipe is 110% worth it however it is not something that can be made quickly so you certainly need to be prepared from a time perspective that it will take about a hour and a half from start to finish. But let me tell you… if you make this for your next brunch party you will have all of your friends drooling!

I have a large cast iron skillet so below is the original Bon Appetit recipe doubled. If you have a smaller skilled I’d recommend cutting everything in half.

Ingredients

6 large eggs, room temperature
1.5 cups whole milk, room temperature
6 tablespoons unsalted butter, melted, slightly cooled, divided
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Recipe

1. Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).

2. Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 4 Tbsp. butter; blend another 30 seconds. Add flour, salt, and pepper and blend just to combine. 

3. Remove skillet from oven and swirl remaining 2 Tbsp. butter in skillet to coat. Immediately pour batter into skillet.

4. Bake pancake until puffed and brown around edges, 25 minutes. It will begin to deflate as soon as it comes out.

5. Top as desired.

Recommended topping combos

• Photographed - Sautéed kale, pancetta, cheddar cheese, poached egg and avocado

• Sautéed kale or spinach, pancetta or bacon and buratta

• Red onion, goat cheese and smoked salmon

• Nutella, strawberries and whipped cream

• Sautéed cinnamon/nutmeg apples

The list is endless! Let your creativity go wild. Use #EnamoredEats in your Instagram photos so I can see what delicious combinations you create!