Description
Dutch Baby is a light and fluffy pancake-popover hybrid, baked in a skillet with crispy edges and a tender center. It’s a versatile and easy-to-make dish perfect for breakfast or brunch, customizable with sweet or savory toppings.
Ingredients
3 large eggs
¾ cup milk
¾ cup all-purpose flour
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 tablespoons unsalted butter
Toppings (e.g., fresh berries, powdered sugar, syrup, or whipped cream)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pan: Place a 10-inch cast-iron skillet or an oven-safe dish inside the oven to heat up as well.
- Blend the Batter: In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend for about 20-30 seconds, until smooth.
- Melt the Butter: Remove the hot skillet from the oven and add the unsalted butter. Swirl the pan to coat the bottom and edges as the butter melts.
- Pour the Batter: Carefully pour the blended batter into the skillet over the melted butter.
- Bake: Return the skillet to the oven and bake for 20 minutes or until the edges are golden brown and puffed up.
- Cool Slightly: Remove the skillet from the oven and let it cool for a couple of minutes. It will deflate slightly, which is normal.
- Serve: Slice the Dutch Baby directly from the skillet and serve warm with your favorite toppings.
Notes
Storage: Dutch Baby is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat individual slices in the microwave for about 20-30 seconds or in a warm oven for 5-7 minutes.
Variations: Add fruit like fresh berries, caramelized apples, or bananas, or go savory by adding cooked spinach, cheese, or bacon.
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
