Rise and Shine Dutch Baby
Coffee and Molasses Oven Pancake with a Pearl Sugar Crunch
30 minutes
Serves 4
BreakfastAmericanVegetarianNut-freeSoy-free
Herb's take
Meet the Dutch baby: part pancake, part popover, all breakfast magic. Today’s version borrows inspiration from classic American diner flavors, with bold coffee, bittersweet molasses, and a crackly crown of pearl sugar.
Equipment needed
- 10-inch cast iron skillet
- blender
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425 F, with a 10-inch cast iron skillet (or heavy oven-safe skillet) inside to heat up.
- 02In a blender, combine all-purpose flour, milk, eggs, brewed coffee, molasses, granulated sugar, salt, and vanilla. Blend until completely smooth and bubbly, about 30 seconds.
- 03Once the oven is hot, carefully remove the skillet and add the butter. Swirl until melted and foamy but not browned.
- 04Immediately pour the batter into the hot, buttered skillet. Scatter the pearl sugar evenly over the top.
- 05Bake for 18-22 minutes, until the pancake is puffed, deeply golden at the edges, and the pearl sugar has caramelized in spots. Do not open the oven during baking.
- 06Remove from the oven and let the Dutch baby deflate for 2-3 minutes, it will settle into craggy valleys with crisp, candied sugar atop.
- 07Dust with powdered sugar, slice into wedges, and serve warm.
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