“Look How Cool”…It’s a Dutch Baby!

A Dutch Baby

One of our favorite breakfasts is pictured above (in the most basic form).  We rotate between plain, spiced, berry, pumpkin, banana – coconut, pecan and many more I come up with!  It is so simple to make and always has a fun presentation!   In the most basic form…It consists of (there are many ways to make a dutch baby):

  • a few T of real butter – for melting into the pan (not to go into the batter) 
  • 4 or 5 eggs, sometimes I add extra whites to up the protein
  • around 1 -2 cups of milk
  • *a few spoons of plain or vanilla yogurt (Greek is our favorite)
  •  1/2 – 3/4 cups of regular flour
  • a splash of vanilla extract
  • a pinch of salt
  • some cinnamon is even good – and/or some other spices like nutmeg, ginger, allspice, pumpkin pie spice…
  • I do not usually add any sugar because we put a dab of real maple syrup on it, but you can add a few T of sugar as well to the recipe, it won’t ruin it… just add more sweetness!
  • hint – the more liquid to flour ratio the “thicker” the final bake will be (example 1 cup flour:1 cup milk), but if there is more liquid (example: 1/2 cup flour to 2 cups milk), it will be closer to a custard. So maybe that will help with determining how much to use for your liking!

Heat up your skilled a little bit, enough to melt the butter and make sure it is covering all over the bottom and up the sides a little of the pan.  Then, mix all the above with a whisk, hand mixer, blender or whatever you have – just make sure it is smooth for best results, then bake at around 400 degrees for about 20 minutes or so (it should be puffed up with a kiss of golden brown when it is done).  You can also test the done-ness by giving the skillet it a little jiggle and if the  middle well…jiggles, bake it a few more minutes!

Sorry for my very vague recipe – I make it a little different every time!  This bakes the best in a “cast-iron” pan… AND you will get the benefits of some iron (which is great for those that have low iron)  in your diet.  The size I use is a medium most of the times, but a larger one would be  better for more people.   If I use a bigger one, I up each ingredient a little bit. The volume will increase in the pan of course as it bakes, so you want the liquid to come up into the pan about half way. 

*optional but it is my secret weapon in this dish!  I have found that it helps the dutch baby hold its height… otherwise when you pull it out of the oven it will be beautiful but fall before you can call your husband in to “look how cool”!  🙂

I hope you try it and enjoy it… and have a wonderful day!

2 thoughts on ““Look How Cool”…It’s a Dutch Baby!

  1. WOW Beka – is this what your mom makes as well? I have always asked for it but we get busy and never get it – sounds good, Mrs. Chef!! She usually makes it in a 9×13 glass pan? I JUST might have to try it for the fam!!

    love ya megga
    Auntie Laura
    So glad you dad and mom could visit you!
    Love your pics of your home!

  2. Hi!
    My mom has made dutch babies before for sure… and has used a 9×13 glass pan. The cast iron is best I have found because it helps the batter rise as it cooks and hold its shape a little better… and hey you get a little iron in your diet while you are at it! 🙂 Yeah, give it a try! yum yum!

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