Basic Puff Pancake

Pour a thin batter into a hot, buttery skillet, slide it into the oven, and watch it billow into a dramatic, golden-edged puff. This is the magic of a Dutch baby, also called a German pancake.

The secret is steam. A loose batter of milk, flour, sugar, eggs, and a pinch of nutmeg hits the screaming-hot, butter-coated pan, and the rapid heat sends the edges climbing up the sides while the center stays soft and custardy.

There’s no flipping and no standing at the stove cooking pancakes one by one. The oven does all the work in about 15 minutes.

It deflates a little once it comes out, which is completely normal and part of its charm.

A dusting of confectioners’ sugar is the classic finish, though it’s a blank canvas for fruit, syrup, lemon, or jam. Serve it immediately, while it’s still puffed and impressive.

Pro Tips

• Get the skillet and butter properly hot before adding the batter; that blast of heat is what makes it puff.
• Blend or whisk the batter until smooth and pourable, since lumps weigh it down.
• Serve immediately, as the recipe says, since a puff pancake starts to deflate within minutes.

Variations

• Add sliced apples, banana, or cranberries to the buttery pan before pouring the batter.
• Finish with lemon juice and powdered sugar for a classic German-pancake treatment.
• Go savory by skipping the sugar and topping with cheese and herbs.