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Dutch Baby


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  • Author: Adapted from the Joy of Cooking
  • Total Time: 35 minutes
  • Yield: 2 - 4 1x

Description

A Dutch Baby is a puffy, tender, crispy, buttery oven pancake that I can’t seem to stop making. It’s as if a popover and a pancake had a baby.


Ingredients

Scale
  • 1/2 cup milk
  • 2 large eggs, at room temperature
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • pinch cinnamon, nutmeg, lavender or whatever other delicious bits you feel like
  • 1/2 cup all-purpose flour
  • 4 Tbs butter

Instructions

  1. Preheat your oven to 425 degrees.
  2. Whisk milk, eggs, salt, vanilla and any other spices you’ve decided to use in a medium bowl.
  3. Whisk your flour in until smooth.
  4. Melt the butter in a cast-iron skillet or other ovenproof pan, tilting, so the butter coats the sides.
  5. Pour the egg mixture into the skillet and cook, without stirring, for 1 minute.
  6. Put the skillet in the oven and bake for 15 minutes, without opening the oven door.
  7. Lower the heat to 350 degrees and bake until the pancake is puffed and browned to your liking, 5 – 15 minutes longer.
  8. Serve immediately, straight from skillet with a bit of good syrup, and try to save some for yourself before everyone else tears it to pieces.
  • Cook Time: 35 mins
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