The Dutch Baby is a more recent addition to our Sunday morning repertoire, but it has become an instant classic. They have a curious look that is softened by a dusting of powdered sugar and a smell that draws everyone to the table. I never had one until just a few years ago, but Jody remembers them from her time in Germany. The Dutch Baby is a variation on the German pfannkuchen. I’ve heard variously referred to as a pancake, popover, soufflé and/or omelette. Technique-wise, I think it is most similar to a giant popover. In any case, it is damn tasty. The story of the name is well-documented.
This is a great recipe when you’re in a pinch and need a low effort (and low cost) breakfast for the whole family. We prefer ours with a dusting powdered sugar and some maple syrup, though I’m keen to try the more traditional treatment: powdered sugar, lemon and butter.
Cole Dickinson for Williams-Sonoma
This recipe makes one big Dutch Baby, enough for four servings. This recipe scales really well, up or down. If you have a larger or smaller pan just keep the same ratio in mind: one egg to ¼ cup of flour to ¼ cup milk to ¼ teaspoon of vanilla. The recipe below represents that ratio x 4.
- 4 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 Tablespoons (½ stick) unsalted butter
- Confectioner’s sugar for dusting
- Put an 12-inch cast iron skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 475°F.
- Put the eggs, flour, milk, vanilla and salt in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
- When the oven is preheated, put the butter in the hot skillet. Return it to the oven until the butter melts and browns, 2 to 3 minutes.
- Carefully pour the batter into the hot skillet. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
- Remove the pan from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with your choice of toppings. Some ideas: powdered sugar, butter, lemon, maple syrup, whipped cream.