Dutch Dutch Baby

Dutch baby

Dutch Dutch Baby

Rated 5.0 stars by 1 users

Share on Twitter

Share on Facebook

Share on Pinterest

Share on Whatsapp

Category

Breakfast & Brunch

Cuisine

German Pancakes

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

This weekend or morning treat couldn’t be easier to make! With so many variations, the possibilities are endless and your family & friends will be more than satisfied.

Author:
Lollygag

Ingredients

4 Tbsp. Salted butter-Melted

4 large eggs

1 Cup All-Purpose Flour

1 Cup of milk

1/2 Tsp. Salt

Powdered sugar for garnish

1/2 Cup Fresh berries for topping

Directions
Preheat oven to 450 degrees F. positioning your shelf on lower part of oven and making sure the next shelf up allows enough room for your Dutch Baby to rise.

Coat a large cast iron pan with canola spray and wipe with a paper towel to coat evenly. Make sure there is enough oil to let it rise up the sides of the pan.

Using a hand held mixer, whisk together in a large bowl- eggs, salt, milk, and flour for about 2 minutes or until well combined.

Add the melted butter and whisk until your mixture is a bit frothy and no dark yellow egg streaks remain. ( It's best if the butter is very warm to help smooth the batter.)

Pour your mixture into the cast iron pan and place it into the preheated oven when it’s at temp. ( At this point your batter has most likely rested for 10-20 minutes while your oven is heating up- if not, then let it rest for at least 10 minutes before placing in the oven. This helps to ensure it will rise properly.)

Cook for 15 minutes ( check to see if your Dutch Baby is getting to brown. If it looks like it is getting too much color, rotate your pan to the other side and continue to cook.) At this point your Dutch Baby should have a nice pop in the middle and rising along the sides of your pan.

When time is up, remove your Dutch Baby from the oven to cool. It will naturally deflate as it cools so don’t be alarmed!

Sprinkle with powdered sugar and top with market fresh seasonal berries or bananas & serve immediately.

Recipe Note

• There are so many variations you can do with this recipe...Try these for fun!
Chocolate: We recommend using an Israeli chocolate spread or Nutella with a bit of sifted powdered sugar and sliced bananas.
Savory:
1/2 C. Pancetta or cubed Black Forest ham
1/4 C. Green Onions-Trimmed and chopped
1 Tsp. Viande Blanche Spice Blend
1 Tbsp. Butter
1/8 C. Gruyère Cheese- Grated
1/8 C. Parmesan Cheese- Grated
1 Tbsp. Fresh Parsley- Garnish
Salt & Pepper- Garnish

• Heat butter in a medium sauce pan over medium heat and add your ham.
• Sauté for 2 minutes, then add the green onions and spice blend to the pan.
• Cook for another few minutes, then remove from heat when the ham is nice and browned.
• Sprinkle your Dutch Baby with the cheeses, then layer with the sautéd mixture-making sure to get all
that delicious butter onto the top.
• Sprinkle with Parsley and salt & pepper and serve warm.
• You can also try- fresh salmon lox & sour cream and sprinkle with fresh chives.
Trouble shooting- why didn't my Dutch Baby rise?
- Most likely this happened because your batter didn't rest for at least 10 minutes or your pan was not oiled enough.
- You didn't mix the batter for long enough.
– If you are not using a cast iron pan, you may want to preheat the pan for a few minutes before adding the batter so that the pan is hot and enough steam is created to let it rise.