I had never heard of dutch babies until a few years ago when I got Alton Brown's cookbook, I'm Just Here for More Food. I didn't actually attempt one until earlier this year when I found a recipe on Pinterest. As with all recipes for the same dish, there are slight variations in ingredients and ratios, and this particular recipe happened to fit what I had on hand.
Dutch Babies are described as a cross between a crepe and a popover, and they are really fun to make for the "wow factor" because a very wet batter goes into the oven and a puffy, golden piece of tastiness comes out.
from Camille Styles blog
feeds 2 a big portion or 4 a more polite portion
3 large eggs
2/3 cup whole milk
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
1/2 cup flour
1 tablespoon butter
optional garnishes: powdered sugar, butter, lemon wedges, fresh berries, maple syrup
Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.
In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5 – 10 minutes.
Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.
Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.
- I am pretty cautious about deviating from baking recipes, but slight deviations I've made include using lower fat milk and subbing in some of the vanilla for orange extract. Really good!
- Twice I have forgotten to let the batter rest, and it turned out fine.