Dutch Baby
User Reviews
4.4
Dutch Baby
Description
Starting with a hot cast iron skillet lined with melted butter, the Dutch Baby pancake batter of eggs, milk, and flour is poured in and baked at a high temperature. This rapid baking causes the batter to rise and puff around the skillet's edges, forming a crisp, golden crust while the middle remains tender and custardy. The contrast between the crunchy perimeter and soft center defines the dish’s distinctive texture.
Once baked, the Dutch Baby deflates slightly upon standing, creating a natural well suitable for holding toppings. The suggested garnishes include a dusting of powdered sugar, fresh fruit, or a squeeze of lemon for brightness that cuts through the richness. This pancake serves as an elegant yet straightforward option for a leisurely morning meal without requiring flipping or individual pancakes.
Versatility in choice of oven-safe cookware allows adjustments if a cast iron skillet is unavailable, using an ovenproof pan or baking dish instead. The recipe’s simplicity hinges on timing and temperature to achieve the ideal puff and color.
Ingredients
- 2 tablespoons butter
- ¾ cup all-purpose flour
- ¾ cup milk
- 3 large egg
Toppings
- powdered sugar
- Fresh fruit
- lemon for squeezing, wedges
Instructions
- Add the butter in a cast iron skillet. Place the skillet into the oven and set the temp to bake at 425 degrees F.
- While the oven is heating, mix the flour, milk, and eggs together in a large mixing bowl until smooth and combined.
- When the oven is ready, the skillet is hot, and the butter has melted - carefully remove the skillet from the oven. Pour the batter into the hot skillet and return it to the oven.
- Bake for 20 minutes until the pancake has puffed up and is golden around the edges.
- Carefully remove the skillet from oven and let sit for 1-2 minutes so the pancake can deflate.
- Sprinkle the top with powdered sugar and add fresh fruit or lemon slices for serving. Enjoy warm.
Notes
- Use a cast-iron skillet or equivalent oven-safe pan to achieve the classic puff and crisp edges.
- Preheat the skillet in the oven so the batter hits a hot surface for the best rise.
- Dust with powdered sugar and add fresh fruit or lemon wedges just before serving to keep toppings fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 0.5pancake | |
| Calories | 466kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 320mg | 107% |
| Sodium | 234mg | 10% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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