Dutch Baby
The ultimate comfort food, Dutch Baby is a puffy pancake that’s as delightful to eat as it is to look at. With its golden exterior and fluffy interior, this dish is perfect for brunch or breakfast. Serve it with fresh fruits and a sprinkle of powdered sugar for a simple yet satisfying meal. Make it tonight and impress everyone!
Equipment
- Skillet
- Oven
- Blender
- Baking Sheet
Ingredients
- 3 large eggs at room temperature
- 3/4 cup whole milk at room temperature
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 1/2 tablespoons unsalted butter
- Confectioners’ sugar for dusting (optional)
- Fresh lemon wedges for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside while the oven heats. This will ensure your skillet is hot enough to create that lovely puff.
- In a mixing bowl, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend until the mixture is smooth, with no lumps. You can use a whisk or an electric mixer for this.
- Let the batter rest for about 10 minutes. This resting time allows the flour to absorb the liquid, resulting in a fluffier texture.
- Once the oven is preheated, carefully remove the hot skillet with oven mitts. Add butter to the skillet and swirl it around to coat the bottom and sides. It should melt quickly, creating a sizzling sound.
- Immediately pour the prepared batter into the hot skillet. Be careful—this can be a bit splattery. The batter should sizzle as it hits the hot skillet.
- Return the skillet to the oven and bake for 20 minutes. During this time, resist the urge to open the oven door; doing so can cause the Dutch Baby to collapse.
- When the baking time is up, check that the Dutch Baby is puffed and golden brown. It should be slightly crispy on the edges.
- Carefully remove the skillet from the oven and let it cool for just a minute. Dust generously with confectioners’ sugar and get ready to serve!
- For an added touch, serve immediately with fresh lemon wedges on the side. The acidity of the lemon complements the sweetness of the Dutch Baby beautifully.
Notes
- Storage: If you have leftovers, store them in an airtight container in the fridge. They can be reheated in the oven or microwave, although they may not puff back up.
- Freezing: While fresh is best, you can freeze slices of Dutch Baby. Wrap each slice tightly and store them in the freezer for up to a month.
- Pairing: Enjoy your Dutch Baby with a side of crispy bacon or fresh fruit salad for a well-rounded meal.
- Flavor Variations: Try adding a splash of almond extract for a nutty twist or folding in some sautéed apples or pears before baking.
- Serving Style: For an elegant touch, serve individual portions with a dusting of powdered sugar and a slice of lemon on each plate.
- Garnish Ideas: Top with your favorite fresh fruits like strawberries, blueberries, or even a dollop of Greek yogurt for added richness.