Ingredients

Cake Flour 65g

Milk 130cc

Icing Sugar 20g

Unsalted Butter 20g 

Egg 2pcs

Salt 1 teaspoon

Decoration

Icing Sugar

Ice Cream

Fruits

Mint Leaves

Instructions

1. Sieve the icing sugar.

2. Heat the milk to 50℃.

3. Heat to melt the butter.

4. Mix the white sugar, salt, milk, eggs, and butter by stirring them evenly.

5. Preheat the cast iron pan to 230 ℃ in the oven for 10 minutes.

6. Place 10g of unsalted butter in the cast iron pan and shake it to spread the butter evenly.

7. Pour batter into the cast iron pan until the batter is about 0.5 cm high.

8. Bake in the oven at 230℃ for about 10-15 minutes.

9. Decorate the Dutch Baby Pancake after baking with the topping made from icing sugar and mint leaves.

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Tips:

It is better to use a cast iron pan when making the Dutch Baby Pancake.

The cast iron pan must be very hot, which is the key in making the Dutch Baby Pancake fluffy.