Dutch Baby

A great weekday breakfast for the kids (pack those lunches while it cooks!)

or serve it as an impressive brunch. The choice is yours.

Dutch Baby

Dutch Baby

Yield: 3-4
Author:
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Hard to know if a Dutch Baby falls under breakfast, lunch or dessert. Either way, this large, creamy, fluffy yet lightly crisped pancake is marvelous for a quick breakfast with maple syrup threaded overtop. Alternatively, dress it up for brunch or dessert as it works with both sweet or savory toppings. Like a successful Yorkshire pudding, this requires room temperature ingredients.

Ingredients

Instructions

  1. Preheat the oven to 425°F.
  2. Whisk eggs, flour, sugar and cinnamon/nutmeg in a large bowl until very smooth. Then whisk while slowly adding the milk. This allows for more air (which means for puff!). Let batter sit for 5 minutes.
  3. While batter rests, place a 10-inch cast iron skillet into the oven to heat up.
  4. Remove the skillet from the oven once hot and add the butter. Once it melts completely, add the pancake batter on top.
  5. Return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. If it needs slightly longer cooking time, lower the oven temperature to 300°F degrees and bake 5 minutes longer.
  6. Remove from the oven, cut into wedges and dust with powdered sugar and top with berries.*

Notes

A Dutch baby is wonderfully simple with sugar, syrup or jams. Likewise, you also can also make it a show stopper by serving it with fresh berries and whipped cream, apple or pear slices cooked in butter and sugar, or banana slices lightly cooked then sprinkled with brown sugar.


dutch, baby, pancake, brunch,
breakfast, lunch, dessert