Dutch Baby is a fanciful pancake of sorts. It’s like a giant,rustic, delicious popover that can be shared for breakfast or brunch.
Unlike it’s cousin the pancake, the Dutch baby comes together in a jiff. No monotonous pouring and flipping here, you simply throw the ingredients in a blender and whirl until everything comes together in a smooth batter. You pour the batter into a hot buttered skillet, bake and serve.
For minimal effort, you’re rewarded with a whimsical, lightly sweetened canvas fit for any number of accoutrements like berries, nuts, syrups, whipped cream, preserves, powdered sugar, just to name a few.
My favorite way to eat a Dutch baby is to sprinkle the whole thing with powdered sugar then tear off pieces and dip them into warm maple or hickory syrup. If you’re feeling more refined than the “tear and dip” method, feel free to cut your Dutch baby into slices. Another fun way to eat a Dutch baby is to bake and serve it in individual sized skillets and let friends and family top their Dutch baby with whatever toppings they please. How delightful is that!?!?
Now go forth and make Dutch babies!
Dutch Baby
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Ingredients
- 3 lg eggs
- 1/2 cup all purpose flour
- 1/2 cup of whole milk
- 1 tablespoon sugar
- zest of one medium orange (optional)
- 1 teaspoon vanilla extract (optional)
- pinch of cinnamon
- pinch of nutmeg
- pinch of sea salt
- 3 tablespoons unsalted butter
- confectioners sugar
- *toppings of choice
Instructions
- Preheat oven to 400 degrees
- Combine all ingredients (except the butter, confectioners sugar and toppings) in a blender and blend until smooth.
- Put the butter in a 10 inch, oven safe skillet (cast iron is the best) and place in the oven, just until the butter melts.
- As soon as the butter is melted (careful not to burn), remove the skillet from the oven, swirl the butter around to evenly coat the pan, pour in the batter and return to the oven.
- Bake for 20-25 minutes or until the dutch baby is golden with brown crisped edges.
- Remove the dutch baby from the oven, using a spatula, remove it from the skillet and place on a cooling rack. This helps prevent the dutch baby from getting soggy.
- Sprinkle with confectioners sugar and serve.
3 thoughts on “Dutch Baby”
Firstly, I have never heard of a Dutch Baby before this post. Shortly after discovering this recipe, it’s become my go-to for a lazy Saturday morning breakfast. (I make a blueberry compote on the stove while it bakes). Seriously easy and delicious! I’ve even made it for dinner. As they say in Dutch: Heel Lekker! (translation: It is very tasty!)
Firstly, I have never heard of a Dutch Baby before this post. Shortly after discovering this recipe, it’s become my go-to for a lazy Saturday morning breakfast. (I make a blueberry compote on the stove while it bakes). Seriously easy and delicious! I’ve even made it for dinner. As they say in Dutch: Heel Lekker! (translation: It is very tasty!)
The blueberry compote sounds lovely!