It was fine. I think my skillet may be larger than 10 inches. I had too much butter (had to toss some while I was coating the pan) and after it was all said and done, the center of my Dutch baby was really thin, almost crisp (which, judging from the pictures, is not supposed to happen). I can't give it 5 stars (we did eat the whole thing) but I can't give it less than 4 either (hey, we did eat the whole thing!) because I cooked it and let it cool & refrigerated it for a few hours before reheating it in the microwave in slices to eat. That surely changes the intended method of consuming the recipe, so I can't knock it. I'll give it another shot with more servings and less wait between when it's done and when I eat it. For the technically minded: I got a great rise out of it using cold eggs. Your pan must be HOT. If you aren't using a cast iron skillet you may not be getting the thing hot enough. Go all out, use the cast iron skillet (miserable heavy things but worth the effort) or a metal cake pan. When you add the butter IT MUST SIZZLE or the pan is NOT HOT ENOUGH. And don't sit around with the hot pan out of the oven either. Butter it, batter it, put it right back in the oven, or it's going to get too cold too fast and your oven pancake will not rise. I served ours with sliced bananas and strawberry preserves on top instead of powdered sugar. Thanks for the recipe, and I will make it again and revise this review if I find it 5-star then :)
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