This large, fluffy Dutch Baby (a German based pancake) is excellent for breakfast, brunch, lunch and dessert any time of year. It has a soft, airy and light inside with a buttery outside. They are super simple to make and have a jaw dropping grandeur about them.
How to Make a Dutch Baby
This beautiful pancake comes together in about five minutes flat! Just combine the dry ingredients with the wet ingredients and pour it into a heated skillet sizzling with butter, and pop it into the oven.
Twenty minutes later? Bliss.
- If your Dutch Baby does not rise, make sure you are using room temperature ingredients.
- This can be made very quickly using a blender. Just dump everything in and blend for 1 minute or until the batter is completely smooth.
- DO NOT open the oven door until it is completely baked. Just like a soufflé, it will fall flat.
- The cast iron pan must be very hot before the butter is added.
Once the Dutch baby has finished cooking, it should be light, fluffy and airy. It can be compared to a popover in texture and taste. What you are now left with is a blank canvas to dress this pancake up any way you see fit.
- Apple slices sautéed in cinnamon and butter and finish with a dusting of powdered sugar.
- Go savory and add chocolate, strawberries and marshmallows.
- Add a dollop of yogurt whipped with honey, fresh fruit and clusters of granola.
- Fresh fruit drizzled in honey or maple syrup.
- 1/2 Cup Whole Milk
- 1/2 Cup Flour
- 2 Large Eggs, room temperature
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 2 Tbsp Butter, softened and room temperature (DO NOT microwave)
- Fresh fruit with whipped cream
- Preheat the oven to 425°F. Place a 10” cast iron skillet into the oven and allow it to get very warm while preparing the batter.
- In a small bowl, whisk together the eggs, milk, and vanilla extract until combined.
- Add the salt and flour slowly, whisking continually. This will ensure you don’t get any lumps in the batter.
- Remove the skillet from the oven and add the butter. Swirl it around to coat the bottom of the skillet.
- Once the butter has melted, pour the batter into the skillet and place the skillet back into the oven. Similar to a soufflé, don’t open the oven door while baking or your Dutch baby may not rise properly!
- Bake for 15 minutes, or until the sides are puffed and golden brown. Remove from the oven and add toppings of choice.
- Serve immediately.
- Serving Size: 1