A Dutch Baby is a light and fluffy pancake/crepe/popover. Perfect for breakfast, brunch, or dinner! And the best part – it’s super simple!
Oh… Dutch babies… I love them! They are light and fluffy and so delicious. There are a ton of recipes out there for Dutch Babies. But this one is by far my favorite. Some recipes call for two eggs and some call for three. This recipe has 3 eggs. A Dutch baby that only has two eggs doesn’t seem to come out as puffed up and beautiful. I mean, look at those beautiful puffed and golden edges. Three eggs is definitely the way to go. YUM.
WHAT ARE DUTCH BABIES?
The term Dutch Baby refers to a German Pancake. Dutch babies are a sort of hybrid between a crepe, popover, and pancake. You get this delicious, buttery, puffy, crust and a crepe/pancake on the bottom. They are 100% amazing. The best part: they are waaaaay easier to make than pancakes. You don’t have to stand over the stove flipping pancakes. With this recipe, you just pour the batter into the cast iron skillet, bake, and then when it’s ready, you are ready to eat.
HOW TO MAKE DUTCH BABIES?
Preheat your oven to 450 degrees. Pop your cast iron skillet (I use a 9-inch skillet) into the oven while it preheats so that the skillet gets nice and hot. Add all of the ingredients to a blender and blend until a smooth batter is formed. Once the oven is preheated, pull the skillet out, and add the butter to the pan. I take a knife and swirl it all around the skillet, on the sides, too. Once the butter is completely, melted, add the batter to the skillet and then immediately put it back into the oven.
INGREDIENTS
- 3 Large Eggs
- 2/3 Cup Milk,
- 2/3 Cup All-Purpose Flour
- 1 Tsp Vanilla Extract
- 2 Tbsp Granulated Sugar
- Pinch Of Salt
- 4 Tbsp Unsalted Butter
INSTRUCTIONS
- Preheat the oven to 450 degrees F. Put the cast iron skillet (or ovenproof skillet) into the oven while it preheats.
- Add the eggs, milk, flour, vanilla, sugar, and salt to a blender. Blend until a smooth batter forms. About 20-30 seconds.
- Once the oven is preheated, take the hot skillet out of the oven and put the butter in the pan. I take a knife and swirl it around the pan and on the sides. Once the butter is completely melted, pour the batter into the pan and immediately return to the hot oven.
- Bake for 18-23 minutes, peaking in at the 18 minute mark. Pull out of the oven when done, and dust with powdered sugar and preferred toppings.
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RECIPE NOTES
- Alternatively, instead of using a blender, you can just whisk the ingredients. Make sure that the ingredients are thoroughly combined.
- You don't need room temperature eggs or milk. Straight from the fridge is perfect.
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