Introduction
Warm, golden, and delightfully puffy, Dutch babies are a cozy breakfast treat that feel both elegant and homey. Originating from a traditional German recipe, the Dutch baby is an oven-baked pancake that rises beautifully without the need for baking powder or soda. With its crispy edges and custard-like center, it’s a perfect canvas for sweet or savory toppings. This recipe, passed down from my great-grandmother, is the ultimate comfort food for chilly mornings. Serve it with warm maple syrup, a dusting of powdered sugar, or fresh lemon wedges for a simple yet indulgent breakfast.
Ingredients (Serves 2)
2 large eggs
½ cup milk
½ cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting
Instructions
Preheat the Oven: Place a 10-inch cast iron skillet in the oven and preheat to 475°F (245°C).
Prepare the Batter: In a medium bowl, whisk the eggs until light and frothy. Whisk in the milk, then gradually add the flour, nutmeg, and salt, mixing until smooth.
Melt the Butter: Carefully remove the hot skillet from the oven and reduce the temperature to 425°F (220°C). Add butter to the skillet, swirling it around to coat the bottom and sides evenly.
Bake: Pour the batter into the hot, buttered skillet and immediately return it to the oven. Bake for about 12 minutes or until the Dutch baby is puffed and golden brown.
Serve: Remove from the oven and sift confectioners' sugar over the top. Serve warm with lemon wedges, fresh berries, or maple syrup.
Tips for the Best Dutch Baby
Ensure all ingredients are at room temperature for the best rise.
Use a well-heated cast iron skillet to help achieve a crisp exterior.
Experiment with different toppings like fruit preserves, chocolate spread, or spiced apples.
Enjoy this classic Dutch baby pancake fresh from the oven and savor its delicate balance of textures and flavors!
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