Homemade Dutch Baby Recipe

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Homemade Dutch Baby Recipe

Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.

The Dutch Baby is an Americanized pancake that really seems to be invented by a restaurant in Seattle, Washington during the early to the mid-20th century. Often times it’s confused with a German pancake or even a Dutch Pancake from the Netherlands known as Deutsches pfannkuchen, which are really thin and closer to crepes than they are American pancakes.

A Dutch baby is very similar in batter and preparation to that of a popover or Yorkshire pudding. It is a very heavy egg-based recipe that is cooked in a cast-iron skillet in the oven until it crawls up the sides of the pan and becomes light and fluffy.

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ingredients for this recipe:

• ¾ cup whole milk
• 4 large eggs
• 2 tablespoons melted unsalted butter
• 2/3 cup all-purpose flour
• ½ teaspoon sea salt
• 1 ½ teaspoons vanilla extract
• 2 tablespoons unsalted butter
• whipped cream and berries for garnish

Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Procedures:

1. Add the 10” Milo skillet to an oven and preheat to 400°.
2. In the meantime, add the milk, eggs, melted butter, four, salt, and vanilla to a blender and blend on high for 20 to 30 seconds or until very smooth. Set it aside.
3. Remove the skillet once it has been preheated and add in the 2 tablespoons of butter and heat until it is melted.
4. Immediately pour in the batter from the blender and bake at 400° for 20 minutes or until browned, firm, and the batter has crawled up the sides of the pan.
5. Remove the Dutch baby from the oven and garnish with fresh berries, whipped cream, and powdered sugar.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking

How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.

How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well.

You can substitute for lower-fat milk.

Feel free to substitute with bread flour.

Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.

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