:: The Perfect Dutch Baby ::
I may need an intervention! I recently made my first ever Dutch Baby {which is sometimes called a German Pancake, a Bismarck, or a Dutch Puff}. I’ve since made a few more batches, using my new favorite cast iron skillet. I may be addicted, friends! I love the simplicity of the ingredients, and how you can easily change the taste by the toppings you choose. I also love the flavor and texture! It reminds me of a mix between a pancake, crepe, and an omelet. {Is that strange?! I promise it’s utterly delicious!} The edges end up golden brown in color, and slightly chewy/crispy {sort of omelet-like}, while the inside of the Dutch Baby becomes an almost custard-like consistency. It’s hard to put into words — but trust me, it’s crazy good!
The first Dutch Baby I made, I topped with a sprinkling of powdered sugar and a drizzle of raw honey. I dressed the second batch with a dusting of powdered sugar, and fresh blueberries {pictured}. The third batch I made, I simply dipped each bite into a bath of pure maple syrup! I’ve yet to try a hint of fresh squeezed lemon and butter, but I’ve been told it’s a favorite among many!
Since I am an avid review reader {when it comes to recipes}, I followed some helpful tips that made my Dutch Babies puff up brilliantly! I think the key is to start with a warm cast iron skillet. Make sure you follow the details in the recipe, by placing the empty skillet in the oven while it’s preheating.
While waiting for the oven/skillet to heat… start preparing the easy pancake mixture. I chose to add a touch of vanilla to my batter… but you can also add in cinnamon, nutmeg, or even pumpkin pie spice — if you like those fall flavors! Another tip: make sure your eggs are room temperature to start with, as well as the milk. If you haven’t had time for the room temperature bit…. just place the eggs in a dish of warm water for a few minutes, and microwave the milk for 15-20 seconds.
When your oven is preheated to 475 degrees {F}, carefully remove the cast iron skillet and add a pad of butter to the pan — coating the bottom and all sides. Next, pour in your pancake batter. Turn the oven down to 425 degrees {F} and bake.
While baking, prep your favorite toppings:
- butter or coconut oil
- powdered sugar
- cinnamon/sugar mixture
- fresh fruit {such as berries, apple slices, pears, or bananas}
- lemon juice
- maple syrup
- honey
- nutella
When properly baked, the Dutch Baby should have puffed up nicely, and have golden brown, slightly crispy edges. Once out of the oven, it will deflate a tad– retreating from the edges of the skillet.
Top immediately with your favorite flavors and serve warm! Enjoy!
The Perfect Dutch Baby
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour sifted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon or pumpkin pie spice {optional}
- 1 pinch of salt
- 2 tablespoons butter or coconut oil
- 2 tablespoons powdered sugar for dusting {optional}
- OPTIONAL TOPPINGS:
- fresh fruit cinnamon/sugar, nutella, maple syrup, honey, and/or fresh lemon juice
Instructions
- Place a 10-inch cast iron skillet inside the oven and preheat to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, vanilla and pinch of salt.
- Remove the skillet from oven and reduce heat to 425 degrees F (220 degrees C). Carefully melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, approximately 12 minutes. Remove promptly and sprinkle with powdered sugar {optional, but highly recommended}! Serve immediately! Enjoy!
Notes
