Is there anything better than waking up on the weekend and making a batch of pancakes, spooning batter into your pan and flipping each one to reveal a perfectly smooth, golden underside? Well, if that were actually what happens when we make pancakes, the answer would be yes. Unfortunately, the reality is that too often we find ourselves elbow-deep in enough batter to make about 40 pancakes, they fold in half when we flip them, and they end up somehow burnt on the outside and raw in the middle. Thankfully, Martha Stewart has a better way. In her latest installment of Summer School with Martha, she’s teaching us how to make Dutch baby pancakes. This no-muss low-fuss recipe seems way fancier than regular pancakes, but you don’t even have to whip out your mixing bowl or spatula.
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Today on Summer School with Martha, assistant food editor @flossylucille gives us a masterclass on perfecting the Dutch baby. Just whir a few basic ingredients in a blender, pour the batter into a piping-hot skillet, and bake it for 20 minutes (no need to flip). Watch it poof up into a show-worthy display, top with fresh fruit, whipped cream, and warm maple syrup. Check out our Stories to see the step-by-step and grab the full recipe featured in our September issue available on newsstands or online at @magazinedotstore. Plus, you can read the issue on your mobile device by downloading a free trial on Apple News+ at the link in bio. #homeschoolwithmartha 📷: @lennartweibull recipe + food styling by: @brooklyncooks prop styling by: @suzie_myers
Dutch baby pancakes, also known as German pancakes or Bismarcks, are basically big popovers made by pouring an egg-rich batter into a hot skillet, then popping it in the oven. The heat of the oven causes the batter to puff up, and when you take it out of the oven it collapses in the middle. You’re left with a sweet breakfast treat that’s deliciously crispy on the edges and custardy in the middle, just begging for a traditional sprinkle of lemon zest and powdered sugar, or a pat of butter and as much maple syrup as your sweet tooth can manage.
Stewart shared the lesson, taught by her assistant food editor Riley Wofford, on her Instagram stories (the recipe is also featured in the September issue of Martha Stewart Living magazine and on her website).
The batter ingredients are added to a blender, then blitzed until combined. It’s important to add the eggs to the blender first, so you can get them nice and foamy before adding the rest of your ingredients.
Meanwhile, heat butter in a cast-iron skillet until foamy, and then add your batter to the hot pan. Put the whole thing in the oven for about 20 minutes, and you’ve got breakfast – no messy flipping or sticky batter-covered measuring cups to deal with. You could even bring it to the table in the pan and serve it that way, since the puffed up edges give the Dutch baby such a striking look.
Any way you slice it (we suggest wedges), this hands-off recipe beats traditional pancakes any day.
Before you go, check out Garten’s best dinner recipes below: