Notes
I’ve tried to make this many times and this was the only recipe that worked. Based on my experience, these are the keys to a successful dutch baby:
- The eggs and the milk have to be at room temperature. This allows them to mix better and the batter to heat up quicker in the oven.
- Using a nonstick pan has worked better for me than using a cast iron since it can get hotter faster. I have never had good results with cast iron.
- Using a smaller pan with high sides has worked better for me than using a larger pan with shallow sides.
- This can be scaled up depending on the size of the pan.
Other flavors
Apple/peach: Slice 1 apple or peach and place on skillet before pouring batter in. Bake as normal.
Bananas foster: Take 1 peeled banana and slice lengthwise. Sauté in oil in cast iron for a few seconds per side, then leave cut side up. Top with batter and bake as normal.
Pumpkin: Add 1/4 cup pumpkin purée, 1/8 tsp. ground cloves and 1/8 tsp. ground ginger to batter. Bake as normal.
Mini: Pour batter into muffin tins. Bake for 12 minutes.
Dutch baby
Yield:
2 servings
Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
A delicious custardy breakfast treat.
Ingredients
- 1/4 cup all-purpose flour
- 1 tsp. brown sugar
- 1/8 tsp. salt
- 1/4 cup milk
- 1 large egg
- 1/4 tsp. vanilla
- 2 tsp. oil
Instructions
- Make sure the milk and egg are at room temperature.
- Place a 6” round nonstick cake pan in the oven and preheat to 400°F.
- In a bowl, combine flour, brown sugar, and salt.
- Add in milk, egg, and vanilla, and whisk for 2 minutes until very smooth.
- Once oven has preheated, remove pan. Add oil to the bottom, then quickly pour in batter and return pan to the oven.
- Bake for 15 minutes until lightly golden and set but still soft.
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