If you've never had a Dutch Baby before it's a cross between a pancake and popover. It's not actually Dutch, it originated in the US at a Seattle restaurant. Although this elegant dish may look difficult, it's incredibly easy and makes a great vessel for any of your favorite pairings.
"My family loves pancakes and popovers and this recipe makes everyone happy! I've served these for breakfast, lunch (ham and gruyere) or with a beef roast for dinner...and even for dessert with fresh fruit and whipped cream. When they puff up and rise beyond the edges of the pan they are quite impressive when you pull them out of the oven." - F&F Member
Eat Well.
SERVES6 SERVING
PREP TIME10 MINS
COOK TIME20 MINS
Dutch Baby Pancake
Eggs
Four each
Whole Milk
1/2 cup
Nutmeg
pinch
Vanilla
1 tsp
Sugar
1 tbsp
Flour
1/2 cup
Butter
4 tbsp
Directions
1.Preheat oven to 425°F
2. Mix eggs, flour, milk, sugar, and nutmeg until smooth.
3. Place butter in an oven-proof 12-inch skillet like cast iron or one with a metal handle or large pie plate/ baking dish and place in the oven to heat the pan and melt the butter.
4. As soon as the butter has melted *keep an eye on it so it doesn't burn*. Add the batter to the pan, return the pan to the oven and bake for 20 minutes until the pancake has puffed up and is golden brown. Lower oven temperature to 300°F degrees and bake five minutes longer.
5. Remove pancake from the oven, cut into slices and serve with your favorite berries, syrup, or jam. There are endless possibilities...Enjoy!
