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
Yield: 3-4
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
- Preheat the oven to 425°F.
- 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.
- While batter rests, place a 10-inch cast iron skillet into the oven to heat up.
- Remove the skillet from the oven once hot and add the butter. Once it melts completely, add the pancake batter on top.
- 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.
- 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.