Dutch Baby Pancake + Peach Bellinis

So normally, me and Elide spend our Saturday mornings running–or sprinting–errands, and then relax in the afternoons, but after a long week, I was like “I simply can’t do it!!!!” and declared that we needed to not leave the apartment on Saturday, and just needed to relax.

If I lived alone, that statement for me would have meant “ahhh. finally. time to not cook, eat cereal, and curl under a blanket for the entire day.” to Elide, not running errands means “ahhh. finally. time to make a boujee breakfast, and curl under a blanket for the rest of the day.”

So that means to start our relaxing Saturday, Elide made us a dutch baby pancake (who knew those were even a thing!) and peach bellinis.


TBH I had no idea what a dutch baby pancake was, but Elide had previously made a very thick, dense pancake in a rice cooker, so I was expecting that, but as it turns out a dutch baby pancake, or a DBP if you’re cool, is NOT like that at all!

A DBP in mine and Elide’s opinion, is a mix between a crepe and a popover. Very light and airy. It comes out of the oven looking like the below, but beware! Like soufflés, the DBP will collapse as well!

What the dutch baby pancake looks like right out of the oven

Elide put strawberries, raspberries and lemon on top of the DBP, added powdered sugar, and then we squeezed fresh lemon juice and added syrup to finish it off.

Recipe below!


  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup of milk (2%, whole, or almond works) [we used 2% but in the future will use almond]
  • 1 tablespoon of sugar [sugar substitutes work too]
  • 1/4 teaspoon vanilla
  • 3 tablespoons of butter [we used can’t believe is not butter]
  • Fruit and toppings of your liking [we used strawberries, raspberries and lemon, and powdered sugar]


  1. Preheat oven to 425 degrees and place your cast iron skillet in the oven.
  2. Combine eggs, flour, milk, sugar, and vanilla in a blender and blend until smooth. Let it stand until the oven is finished pre-heating.
  3. Carefully take hot cast iron out of the oven and put on stove top. Place butter and make sure the butter coats the inside of the pan. As soon as the butter is melted, add the batter to the pan and put the skillet back into the oven. Bake for 15-20 minutes until the pancake has puffed and it is golden.
  4. Remove your cast iron from the oven, wait a few minutes until the pancake has sunken, and add any topping you would like. Cut and enjoy!

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