Dutch Babies
Dutch Babies are a type of oven-baked pancake known for their dramatic rise, airy texture, and crispy edges. Originating from German-inspired recipes, they are typically served with sweet or savory toppings for breakfast or brunch.
Ingredients
- ½ cup (120g) all-purpose flour
- ½ cup 120ml) whole milk
- 2 large eggs
- 2 tbsp (28g) unsalted butter
- 1 tbsp (12g) granulated sugar (optional for sweetness)
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Place a 10- or 12-inch cast-iron skillet in the oven while it heats.
- In a blender, combine flour, milk, eggs, sugar (if using), and salt. Blend until smooth.
- Once the oven and skillet are preheated, carefully remove the skillet and add butter, swirling it until melted.
- Pour the batter into the skillet and return it to the oven.
- Bake for 20-25 minutes, or until the edges are golden and puffed.
- Remove from the oven and serve immediately with desired toppings.
Notes
- Dutch Babies should be served immediately, as they may deflate slightly once they cool.
- Customize with toppings like fresh fruit, powdered sugar, syrup, or sautéed vegetables for a savory version.
- Be cautious not to open the oven during the first 15 minutes of baking to maintain the rise.