Dutch baby pancake

Name: Dutch baby pancake
Prep time: 5 min
Cook time: 25 min
Yield: 3
Cuisine: German
Ingredients: 9 tablespoons (150 mL) Just Egg; ½ cup all-purpose flour; ⅔ cup plant-based milk; 1 tablespoon maple syrup; 1 pinch of freshly ground nutmeg or ground cinnamon; ¼ teaspoon vanilla extract; ¼ teaspoon salt (skip if using salted butter); 2 tablespoons unsalted plant-based butter

pancake

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Difficulty

Beginner

Cooktime

25 min

About this recipe

Why make boring old pancakes when you can make this impressively-crinkly oven masterpiece? A Dutch baby pancake may be called by a range of other names, including a German pancake, and is enjoyed both savory and sweet. A Dutch baby pancake made with Just Egg won’t puff up as dramatically right out of the oven as one made with chicken eggs, but once cooled, it has the same perfect texture and crispy edges.

But we know what you’re really here for: the toppings. We love topping a Dutch baby pancake with a warm, fresh berry compote, but feel free to skip making this and instead top with jam, honey, whipped cream, chocolate hazelnut spread, maple syrup or any of your favorite toppings. We’d say a scoop ice cream but we’re not totally crazy.

Serves 3-5

3-5

For the pancake:

pancake:

9 tablespoons (150 mL) Just Egg
½ cup all-purpose flour
⅔ cup plant-based milk
1 tablespoon maple syrup
1 pinch of freshly ground nutmeg or ground cinnamon
¼ teaspoon vanilla extract
¼ teaspoon salt (skip if using salted butter)
2 tablespoons unsalted plant-based butter

For the berry compote:

compote:

¼ cup maple syrup
2 cups strawberries, chopped or quartered
1 cup of fresh rhubarb, chopped
½ teaspoon lemon zest
Pinch of salt

Equipment

9- to 10-inch cast-iron skillet or baking dish
Blender

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Make the compote

compote

To a saucepan on medium heat, add the maple syrup and rhubarb. Bring to a gentle boil and cook for 5 minutes. Add the strawberries and cook for another 3 to 5 minutes, until they’re just softened. Turn off the heat and stir in the lemon zest and pinch of salt. Transfer to a jar and keep refrigerated until ready to use.

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Preheat the oven and skillet

skillet

Preheat your oven to 425°F and place an 8- to 9-inch cast-iron skillet in the oven to preheat. You can also use a pie pan or similar oven-safe baking dish. You want to make sure the pan is nice and hot before you add the batter.

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Blend the batter

batter

Add the Just Egg, flour, milk, maple syrup, nutmeg, vanilla and salt to a blender and blend until smooth. If you don’t have a blender, simply whisk the batter thoroughly in a large bowl. Let the batter rest for 15 to 20 minutes.

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Bake the pancake

pancake

Once the batter has rested, pull the hot pan from the oven and add the 2 tablespoons of butter. Swirl the butter around the pan to distribute, then pour in the pancake batter. Bake in the oven for 15 to 20 minutes until nicely browned around the edges and the center is puffed and set. Depending on your oven, it may need an extra 3 to 5 minutes.

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