Dutch, Dutch Baby (aka Bismarck) Done Two Ways

The Bismarck is sort of a cross between a pancake and a popover.  The recipe is for one batch so do with it what you want or double the recipe and make one of each type.


  • 1/2 C flour
  • 1/2 C whole milk
  • 3 T butter
  • 3 T granulated sugar (omit if making savory)
  • 1/2 t kosher salt
  • 2 large eggs
  • 1/2 t vanilla extract (omit if making savory)
  • Powdered sugar, for serving
  • Lemon wedges, for serving
  • Splash of Grand Marnier

Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, granulated sugar, vanilla, and salt until just combined. Batter will be slightly lumpy.

Put butter in a 10-inch cast-iron skillet and place in oven until melted and bubbling. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.

Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade. We also like it with a splash of Grand Marnier.

To make it savory, add these ingredients to the above.


  • Fresh ground pepper
  • 1/4 C freshly grated parmesan cheese
  • 2 T finely diced green onion
  • 1 T fresh thyme
  • 1 T fresh minced parsley

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