Easier and more impressive than pancakes or waffles, a Dutch Baby is THE way to bring the ooo la la to your breakfast or brunch table!
AND in MINUTES!!!!!!’ It’s a puffy, buttery, custard centered, creamy, fruity baked pancake!
The ingredients are simple but success relies 100% on your correct technique. Here’s how to get it right:
Choose a 9“-10” seasoned cast iron pan, or two 3-5” pans. Preheat the pan(s) in a 425° oven.
Combine in a food processor until very smooth:
3 large eggs at room temperature
1/2 cup all purpose flour
1/2 cup whole milk
1 teaspoon vanilla
pinch of nutmeg
Let the mixture rest for 20-30 minutes.
Have 4 Tablespoons of butter standing by. (If using two pans, separate into two 2Ts.)
You can use any kind of fruit for your Dutch Baby. We like blueberries the best. Raspberries are also delicious. Apples are nice, especially with a bit of cinnamon. Go ahead and experiment!
The trick with the fruit is to not overload and put it in the center so that the sides rise around it.
Set your fruit beside the stove so you are ready to pour it into batter.
When the pan and oven are preheated to 425°, set the pan on top of the stove and, working quickly, melt the butter in the pan. When the butter is nice and brown, pour the batter in. Then pour the fruit into the center.
Immediately return pan to the oven. Cook for 18-20 minutes. Check for doneness at the center. If it needs to cook a bit more, reduce the oven temperature to 300° and cook for 5 more minutes.
Remove from oven and slide Dutch Baby out of pan onto a cutting board.
Slice and serve with confectioners sugar and maple syrup, or lemon curd. Whipped cream is nice too!
Here is a nice recipe that includes lemon: