Delicious Dutch Babies

Although I’ve been cooking quite regularly, I haven’t gotten around to sharing a recipe in a while. I thought I’d change things up today and share a recipe for a delicious breakfast (or dessert) treat.

I had never heard of a Dutch baby before my coworker shared a yummy recipe with me. Contrary to my first impression, a Dutch baby is not an infant from the Netherlands (har har), but it is a sweet German pancake, made of butter, flower, sugar, and milk. It’s definitely not something a doctor would condone eating regularly. But, boy oh boy, is it tasty. And, it’s super duper easy to make. If you want to try a super simple impressive breakfast, a Dutch baby is the way to go.

Ingredients: Milk, butter, eggs, sugar, flour, and powdered sugar (and a squeeze of lemon, not pictured)

Step 1: Preheat the oven to 425. Whisk together flour, eggs, milk, and sugar.

Step 2: Melt half a stick of butter in a cast iron/oven proof pan. While butter is heating, do 1000 push-ups and run five miles.

Step 3: Pour the egg/flour/milk mixture into the cast iron skillet and let it cook for one minute without stirring.

Step 4: Place the skillet in the oven and let the pancake cook until it puffs up, 12-15 minutes.

Here’s what the pancake looks like through the oven window as it’s rising.

Puffy! I thought it was going to jump right out of the skillet.

But once I took it out, it started to deflate immediately. So, I served it right away.

Step 5: Sprinkle some powdered sugar on the pancake and add a squeeze of lemon juice (to cut the sugar a bit)

Eat and enjoy! And then go to the gym for two hours.

Dutch Baby (makes one – 10inch cake: serves 2 to 4 people)

Ingredients:
½ cup milk
½ cup all-purpose flour
¼ cup sugar
2 large eggs, at room temperature
4 Tbsp (½ stick) unsalted butter

Method:
1. Preheat oven to 425°F.
2. Whisk together milk, flour, sugar, and eggs until smooth.
3. Melt in a 10-inch ovenproof skillet (cast iron is ideal) over medium heat – 4 Tbsp ( ½ stick) unsalted butter.
4. Tilt pan so that the butter coats the sides of the pan.
5. Pour egg mixture into the skillet and let it cook, without stirring for 1 minute.
6. Place skillet in oven and bake until pancake is puffed and golden – 12 to 15 minutes.
7. Serve immediately, for the pancake loses its puffs, and therefore its drama, almost immediately.

Note: Serve this straight from the oven with a dust of powered sugar (aka confectioner’s sugar), a spoonful of the best fruit preserves, or simply some fresh squeezed lemon on top.