Sweet dreams are made of this. Travel the world and the seven seas. Everybody’s searching for something. That “something” is a Dutch Baby. Congratulations, you’ve found the pot of gold at the end of the rainbow. Turns out it was a cast iron skillet all along.
The art of the Dutch Baby is as ancient as the early 1940’s. This mad scientist creation combines the best qualities of a pancake, crêpe, and omelette. Dr Frankenstein wishes, on his best day, that he could make something as glorious as this.
Once baked the Dutch Baby is traditionally served with powdered sugar, maple syrup, and a squeeze of lemon. Now don’t turn up your nose at the lemon. It adds a really nice fresh component to the dish. Give er’ a try!
Dutch Baby
Have you ever found yourself wishing that a pancake, a crêpe, and an omelette had a baby? Well then, you are in for a treat.
Equipment
- 10" Cast Iron Skillet
- Blender
Ingredients
- ½ cup whole milk
- ½ cup all-purpose flour
- 2 eggs
- 1 tbsp vanilla extract
- 2 tbsp sugar
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 lemon
- powdered sugar
- maple syrup
Instructions
- Add milk, flour, eggs, vanilla, sugar, and salt into a blender. Pulse until completely smooth. Rest in fridge for 30 min.
- While batter is resting, place a 10" cast iron skillet in the oven and pre-heat to 450°.
- Once temp is reached, take skillet out of the oven and melt butter in it. Pour in batter and return to the oven. Cook for 15-20 min or until golden brown.
- Garnish with a squeeze of lemon, powdered sugar, and maple syrup.
Notes
Make sure you use a blender to make a very smooth batter, this is important. As is the rest time. Resting allows the flour to fully hydrate.
If you don’t have a 10″ cast iron skillet, that’s okay. Go buy one. Really. Get one. They are incredible.
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