Classic Dutch Baby Recipe

 

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2 servings

Dutch babies, also known as German pancakes, are a perfect brunch dish that combines simplicity with an impressive presentation. These puffy, airy pancakes are similar to popovers or Yorkshire puddings and can be served sweet or savory.

Ingredients

• 1/2 cup (130 grams) milk, at room temperature
• 2 large eggs, at room temperature
• 1/4 teaspoon fine salt
• 1/2 cup (65 grams) all-purpose flour
• 2 tablespoons unsalted butter
• Powdered sugar, for serving
• Lemon wedges, for serving

Steps to Make It

1. Preheat the Oven:

   • Gather all the ingredients.
   • Preheat the oven to 425°F with a 10-inch cast-iron skillet inside.

2. Prepare the Batter:

   • Whisk together the milk, eggs, and salt in a medium bowl until well combined.
   • Gradually whisk in the flour to form a mostly smooth batter (a few lumps are okay).

3. Heat the Skillet:

   • Add the butter to the hot skillet and swirl it around to coat the bottom and halfway up the sides of the pan.

4. Bake the Dutch Baby:

   • Pour the batter into the skillet and return it immediately to the oven.
   • Bake for 15 to 20 minutes or until the pancake is puffed and deep golden brown.

5. Serve:

   • Serve the Dutch baby hot, sprinkled liberally with powdered sugar and lemon juice to taste.

Tips for Making the Perfect Dutch Baby

• Room Temperature Ingredients: Warm up the eggs quickly by placing them in a glass of warm tap water for 5 to 10 minutes. Warm the milk in the microwave for 20 to 30 seconds until it’s warm to the touch.
• Use a Blender: For an ultra-smooth batter, blend all the ingredients for 15 to 20 seconds.
• Adjust Sweetness: Add 2 tablespoons of granulated sugar to the batter for a sweeter pancake.
• Control Texture: Bake for a shorter time for a softer Dutch baby (which will collapse faster) or longer for crisper edges and better shape retention.

Serving Suggestions

Sweet Toppings:

• Maple syrup and butter
• Warmed jam, jelly, or preserves
• Fried apples with cinnamon
• Powdered sugar and fresh fruit
• Fresh blueberry sauce

Savory Toppings:

• Sautéed mixed greens and fried eggs
• Canadian bacon, poached eggs, and hollandaise sauce
• Thinly sliced gravlax, crème fraîche, pickled red onions, and capers
• Sautéed mushrooms and fried or poached eggs

Recipe Variations

• Sweeter Dutch Baby: Add 2 tablespoons of granulated sugar to the batter.
• Cheesy Dutch Baby: Avoid adding heavy ingredients directly to the batter. Instead, add small amounts of fresh herbs or black pepper.
• Different Pan: A 10-inch cast-iron skillet works best, but you can also use other oven-safe skillets or even a baking dish.

Nutrition Facts (per serving)

• Calories: 453
• Fat: 19g
• Carbs: 68g
• Protein: 16g

Enjoy this versatile and impressive Dutch baby pancake as a stunning centerpiece for your brunch table!