Dutch Baby Recipe
Dutch baby recipe, despite its name, isn’t actually Dutch! This delightful puffy pancake is believed to originate in Germany, where it’s known as a “德意志松饼” (Deutscher Pfannkuchen), translating to “German Pancake.” Over time, immigrants brought the recipe to America, and due to possible confusion with Dutch ovens (cast iron cookware often used for baking the dish), the name stuck.
History:
Regardless of its origins, this impressive yet straightforward breakfast (or brunch!) dish is a true crowd-pleaser. It’s essentially a giant Yorkshire pudding, rising dramatically in the oven before collapsing slightly into a fluffy, eggy center perfect for cradling your favorite sweet toppings.
Dutch Baby Recipe
Equipment
- Blender or whisk
- 10-inch cast iron skillet (or oven-safe skillet)
- Oven mitts
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole milk or 2% for best results)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Pinch of salt
- Powdered sugar, fresh fruit, maple syrup, or lemon juice (for serving)
Instructions
- Preheat your oven to 425°F (220°C) and place your cast iron skillet inside to heat up for at least 5 minutes. This ensures the butter sizzles beautifully when added later.
- Batter time! In your blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth and pourable, scraping down the sides as needed. Let the batter rest for a few minutes while your skillet continues heating.
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around to coat the bottom and sides.
- Pour the batter directly into the hot, buttery skillet. Return the pan to the oven and bake for 15-20 minutes, or until the Dutch baby is puffed and golden brown
- Take the skillet out of the oven and immediately dust with powdered sugar. Top with your favorite breakfast goodies like fresh berries, a drizzle of maple syrup, or a squeeze of lemon juice. Enjoy the delicious, fluffy goodness!
Video
Similar recipes you might enjoy:
– Yorkshire pudding (savory version)
– Popover
– German pancake
Frequently Asked Questions about Dutch Babies:
1. Can I use a different type of milk?
While whole milk or 2% milk is recommended for the best rise, you can substitute with other milk alternatives like almond milk or oat milk. Keep in mind the texture and rise might be slightly different.
2. Do I have to use a cast iron skillet?
A cast iron skillet is ideal for its heat retention, but any oven-safe skillet will work in a pinch.
3. My Dutch baby isn’t puffy!
This could be due to a few reasons. Ensure your oven is preheated fully, the skillet is hot before adding the batter, and all the ingredients are at room temperature.
4. Can I add other ingredients to the batter?
Absolutely! Get creative! A pinch of cinnamon, a sprinkle of lemon zest, or even chopped nuts can add wonderful flavor variations.
5. How can I reheat leftovers?
Leftover Dutch baby can be reheated in a toaster oven or low oven for a few minutes, but it won’t be quite as fluffy as fresh.
6. Can I make a gluten-free Dutch baby?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free certified.
7. What’s the best way to serve a Dutch baby?
The beauty is in its versatility! Enjoy it for breakfast with fruit and maple syrup or go savory with a cheese and herb filling for a delightful brunch option.
8. Can I make a larger Dutch baby?
You can! Simply double the recipe and use a 12-inch cast iron skillet. Baking time might increase slightly, so keep an eye on it.
YouTube Video Credits:
Preppy Kitchen
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