If you’ve never had a Dutch Baby for breakfast, you have no idea what you are missing, baby! This HAS to be one of those dishes you’ve got to try in your life, and have over, and over, and over again — whenever possible. My mother made these all the time when I was a little girl, so for me, this serves as one of my favorite comfort foods as well. I don’t think I actually ate a “real” American pancake until I was 21! That, and my first shot of tequila (ha)! But, anyway, they are absolutely to die for!
A Dutch Baby is a German pancake or Pfankuchen, as you would say in Austria or Germany and parts of Switzerland. They are fluffy, light and taste amazing. No maple syrup here (unless you want). Use honey, powdered sugar, and a splash of lemon juice, which keeps the taste light and yummy.
You make the pancake in a cast iron skillet and bake it in the oven to soufflé status. Total YUM!
Here’s the recipe. Hope you enjoy it as much as I do.
- 1/2 cup unsalted butter
- 6 large eggs (whisked together in medium size bowl)
- 1 1/2 cups milk
- 1 1/2 cups flour
- Toppings: Cinnamon, powdered sugar, lemon wedges, honey, agave syrup, maple syrup
- Preheat oven to 425 degrees.
- Melt butter is a cast iron skillet either on the stove top, or in the oven.
- Meanwhile, in a blender, mix milk, then flour. Mix for about 40 seconds. Add eggs. Blend thoroughly until well combined and no flour is sticking to side of blender (about another minute).
- Pour batter into cast iron skillet and bake until light and fluffy and golden brown. 25 - 30 minutes.
- Remove from oven and sprinkle with powdered sugar/cinnamon sugar and top with honey, agave syrup or maple syrup as desired. SERVE IMMEDIATELY!
- This pancake is absolutely delicious when served immediately, but can be refrigerated, and reheated in the microwave the next day.