Dutch Baby
It’s essentially a cross between a pancake and a popover. It’s crispy on the outside and airy on the inside.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 large pancake 1x
- Category: Breakfasat & Brunch
- Method: Oven
- Cuisine: American
Ingredients
1/3 cup butter
1 cup all-purpose flour
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 eggs
Instructions
- Heat oven to 425 degrees F. Place a 10-inch cast iron skillet in the oven.
- Put eggs in blender container and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds. Set aside until butter melts in skillet
- Note: If using a rotary beater, beat eggs until light and lemon-colored; gradually beat in milk, vanilla extract, salt, and then flour.
- Carefully remove the hot skillet from the oven and add the butter, swirling to melt and coat the pan.
- Pour the batter onto the hot melted butter. Return to oven and bake until puffy and well browned, 20 to 25 minutes, depending on the skillet.
- Dust with confectioners’ sugar.
- Cut and serve, topped with fresh fruit, warm syrup or a dollop of yogurt.
Notes
Dutch Baby with Savory Toppings
1/3 cup butter
1 cup all-purpose flour
1 cup milk
1/4 teaspoon smoked paprika or garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
4 eggs
Follow the instructions above.
Savory Topping Ideas:
Sautéed mushrooms and spinach
Crumbled bacon or cooked ham
Shredded cheese (cheddar, Gruyère, or feta)
Fresh herbs (chives, parsley, thyme)
Poached or fried eggs
Avocado slices
Dollop of sour cream or plain Greek yogurt
Photo credit: flicker4jazz on VisualHunt.com
Find it online: https://simplygreatrecipes.com/dutch-baby/