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Uppin' my Pancake Game: Dutch Baby & Soufflé

What better winter pastime is there than making a big giant pancake?

When we finally got our solar panels hooked up I posted something about finally turning sunshine into chocolate chip pancakes. I do admit "sunshine" pancakes taste better, ha, especially with homemade apple butter and maple syrup from the neighbors. However, after many years of delicious, but standard pancakes, I've started branching out. Probably has something to do with our kids getting older and less picky.

Want to join me in the first virtual Guinness book world record of fluffiness? The first thing you will need is a cast-iron skillet (paid link). We use this exact one by Lodge, and have for many, many years. My only advice with any cast-iron, DO NOT forget that the handle gets VERY hot. Get or make a handle cover. As soon as you remove the pan from the oven, put the handle cover on it. Trust me and my many burns... Also, you may want a bigger pan if you're really going for giant fluffiness (and maybe double the recipe?!). Mine is what I would say is standard size. I don't even know if they make bigger ones, but hey, we all need goals. Cast-Iron Goals, has a certain ring to it.

I cannot take credit for this recipe, but I have lost where it came from and I've probably tweaked it countless times. Substitutions are a dangerous game, but sometimes you have to do what you have to do because you ran out of flour and the store is a half-hour drive away... and it's closed. #countrylife

DUTCH BABY PANCAKE! - Ingredients:

3 eggs (farm fresh if you can!)

½ cup flour (I typically have whole-wheat-white on hand, so that's what we use)

½ cup milk (we've used 1% cows milk or whole goats milk, both work)

1 tablespoon sugar

Pinch of nutmeg or cinnamon (optional)

½ teaspoon Pure Vanilla Extract

4 tablespoons butter (NO LESS!!)


  1. Preheat oven to 425 degrees (Fahrenheit, this isn't the Great British Bake Off - If it was I would channel Prue and leave out all instructions, ha haha)

  2. Combine all ingredients EXCEPT THE BUTTER and mix till smooth consistency.

  3. Place butter in a 9 or 10-inch cast-iron pan and place the pan in the oven. NOTE: You can let the butter slowly melt as the oven comes up to temperature, just be very, very careful to not let the butter burn. I get distracted easily, so I melt the butter in the microwave and then pour it into the cast-iron pan.

  4. Once the butter is melted, make sure it covers the bottom of the pan completely. Then pour in all of the batter.

  5. Bake in the oven for 15-20 minutes, until the pancake is puffed and golden. THIS IS THE BEST PART because at this point it's really huge and fluffy (you'll want to send me a picture - please do). Lower the oven temperature to 300 degrees and bake for five minutes longer.

  6. Remove from the oven, PUT THE HANDLE COVER ON, cut into wedges, and serve at once topped with anything you would enjoy on a regular old pancake.

Topping Ideas: Pure Maple Syrup, Homemade Jam, Crispy Bacon, Fresh berries, Whipped Cream

If you don't want to try this at home, but you live anywhere near me, next time the Delta Diner is open, go there for breakfast and order it. Absolutely amazing!! Honestly, they're better than mine.

Soufflé Pancakes! - Warning: Must have Meringue Skillz

Oh the light fluffiness is like eating a fluffy cloud for breakfast. I would eat them much more regularly if someone else would make them for me...

Once you've mastered the Dutch Baby, try a Soufflé Pancake! Though, fair warning, it's like going from a begginer cooking class to an expert class the next day. These take time and serious meringue-making skills. When I've attempted them they are very fluffy, but nothing as tall as what you might see online if you google Soufflé Pancakes.

(worst picture ever...) This pancake is getting there, but once flipped they fell a bit, sad face.

The recipe I use is Fluffy Japanese Soufflé Pancakes, By Namiko Chen. I love that she has a "jump to recipe" button AND her instructions have photos!

My fluffiness issue stems from using the wrong flour. I rarely have cake flour on hand. So, if you have mustered up the necessary pancake bravery for this recipe and you're going to give this a whirl, first buy cake flour. Maybe watch a few videos on making meringue, then maybe just make a Dutch Baby, lol.

Either way good luck!


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