📝 About This Recipe
Rising like a golden, buttery cloud from a cast-iron skillet, the Dutch Baby is a dramatic cross between a popover, a pancake, and a crepe. Though its name suggests European roots, this dish is a Seattle-born classic that delivers a custard-like center and crispy, towering edges. It is the perfect 'Breakfast-for-Dinner' centerpiece, offering a sophisticated yet cozy comfort that feels like a celebration in every bite.
🥗 Ingredients
The Batter
- 3 pieces Large eggs (must be at room temperature)
- 3/4 cup Whole milk (slightly warmed or room temperature)
- 3/4 cup All-purpose flour (sifted for extra fluffiness)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract (use high-quality Madagascar vanilla)
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Ground nutmeg (freshly grated is best)
The Skillet Prep
- 4 tablespoons Unsalted butter (high-fat European style preferred)
Classic Toppings
- 2 tablespoons Powdered sugar (for dusting)
- 1/2 piece Fresh lemon (for a bright squeeze of juice)
- 1/4 cup Maple syrup (Grade A Amber)
- 1 cup Fresh berries (raspberries, blueberries, or sliced strawberries)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Heating the skillet with the oven is crucial for that signature lift.
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2
In a blender, combine the room-temperature eggs, milk, flour, granulated sugar, vanilla extract, salt, and nutmeg.
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3
Blend on high for 30 seconds until the mixture is completely smooth and slightly frothy. Ensure no flour clumps remain at the bottom.
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4
Let the batter rest in the blender for 10-15 minutes while the oven finishes preheating. This allows the flour to hydrate and the gluten to relax for a tender texture.
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5
Once the oven reaches temperature, carefully remove the hot skillet using a thick oven mitt.
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6
Add the 4 tablespoons of butter to the hot skillet. Swirl it around until it is completely melted, foamy, and starting to turn a very light nut-brown.
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7
Immediately pour the batter into the center of the hot, buttered skillet. Do not stir the batter once it hits the pan.
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8
Quickly return the skillet to the oven and close the door gently to avoid losing heat.
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9
Bake for 18-22 minutes. Do not open the oven door during the first 15 minutes, or the pancake may collapse.
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10
Watch through the oven window as the edges climb high above the rim of the pan and turn a deep golden brown.
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11
Remove the skillet from the oven when the Dutch Baby is puffed and the center is set but still soft and custard-like.
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12
Working quickly, dust the entire surface with powdered sugar and a generous squeeze of fresh lemon juice.
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13
Slice into wedges and serve immediately while it is still gloriously puffed.
💡 Chef's Tips
Temperature is everything: ensure your eggs and milk are truly at room temperature to achieve the maximum rise. Do not over-mix by hand; using a blender incorporates the air necessary for the pancake to 'climb' the sides of the pan. For a savory dinner twist, omit the sugar and nutmeg and add 1/4 cup of grated Gruyère and fresh cracked black pepper to the batter. If you don't have a cast-iron skillet, a heavy stainless steel oven-proof pan will work, but avoid non-stick as the batter needs 'grip' to rise. Avoid opening the oven door at all costs until the very end; the sudden drop in temperature is the enemy of the Dutch Baby.
🍽️ Serving Suggestions
Pair with crispy thick-cut bacon or savory breakfast sausage to balance the sweetness. Serve with a side of lightly dressed arugula salad to cut through the buttery richness. A cold glass of sparkling cider or a crisp Mimosa complements the lemon and berry toppings perfectly. For a decadent dessert-for-dinner, top with a scoop of melting vanilla bean ice cream. Offer a small bowl of Greek yogurt on the side for a tangy, protein-rich accompaniment.