Have you ever had a Dutch baby? Have you ever even heard of a Dutch baby? Until recently, I had no idea what a Dutch baby pancake was.
Honestly, I thought you had pancakes, you had waffles, and that was about it - when it comes to that family of foods. However, I am so happy to have been recently enlightened. Dutch babies are delicious. They are more eggy, and more filling than a normal pancake and less sweet. The best part? They are seriously built for toppings. Any toppings. Fruit, as I decided to give a whirl, savory toppings - cheese and mushroom is the next stop for me. I can’t wait to bake another on of these beauties in my skillet.
PS - These beauties are just as good the next day! I wouldn’t have believed it, but I found myself eating the leftovers right out of the fridge. This is the perfect easy breakfast for yourself, or a group of people. I would guess you could feed about 4 or 5 people from this recipe - and avoid making each person 2 or 3 individual pancakes! Plus - you will impress your friends by whipping up something new in your kitchen.
- 1/4 cup butter
- 8 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
Let’s get started. It’s simple, honestly.
When it comes to cooking something that goes in the oven, I always turn there first.
- Start by preheating your oven to 400°.
- Place your butter in a cast iron skillet - I used a 9 inch skillet. You can also use a 9 inch by 13 inch baking dish, but I recommend the skillet. Allow your butter to melt for a few minutes in the hot oven. Be careful not to let it burn.
- Beat your eggs until frothy, then whisk in milk and vanilla. I do this by hand (I actually don’t have a mixer,and I hate dragging those things out, anyway). Consider it a mild arm workout. This particular batter isn’t hard to combine.
- Don’t forget to keep a watch on your skillet - you don’t want you butter to burn!
- Gradually add your flour and salt. Use a little elbow grease, and mix until well combined. I used a whisk.
- Remove your skillet with melted butter from the oven and pour the dutch baby batter over the butter.
- Return to the oven for about 15 minutes. You will see the Dutch baby start to puff up (it's pretty cool)! When the edges and top are starting to brown, your baby is ready!
- The Dutch baby shouldn't stick at all. Simply cut and serve with strawberries, powdered sugar, whipped cream, or maple syrup - or, some of those savory toppings we talked about. Sausage and syrup. Personally, that speaks to me. Yum!
Until we eat again,
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