I ate a Dutch Baby today… but I promise that’s less horrifying than it sounds. Also, less Dutch because Dutch people don’t even know what you’re talking about if you say you’re making one. (I’m married to a Dutch person. He made it, but had never had it before because it’s not actually Dutch.)
Apparently it’s a German Pancake, except it’s actually from German immigrants who were mistakenly referred to as Dutch when they got to America. (Don’t even get me started on that.) What I’m saying is this is basically an old timey American-made pancake pretending to be European.
Also, it’s delicious. The edges are a nice, flakey pastry while the inside layers are a bit custardy.
It looked so fluffy coming out of the oven:
We followed this video recipe from Food Wishes and it worked like a charm. I’ve added a text version, including our notes, below so you can try it too.
Dutch Baby (aka German Pancake)
- 3 large eggs (at room temperature)
- 2/3 cup whole milk (at room temperature)
- 1/2 cup flour (firmly packed into measuring cup)
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- dash of cinnamon, optional
- 3 tbsp clarified butter (See: how to clarify butter)
- juice from a Meyer lemon
- powdered sugar
- a bit of extra butter for brushing on top
- Preheat oven to 425F.
- Combine eggs, milk, flour, vanilla, salt, and cinnamon in blender.
- Pulse in blender to combine. (Blendtec took 10 seconds tops.)
- Heat 10″ cast iron skillet on high on stovetop.
- Pour clarified butter into skillet.
- Pour batter into skillet and put in oven.
- Bake at 425F for 20-25 minutes.
- Garnish with melted butter, lemon juice, & powdered sugar.
- Eat immediately!
- We used an 8″ skillet and just left a little batter behind.
- Baked in our fancy toaster oven and it came out perfectly.
[ Recipe from SarahBlackstock.com via Food Wishes ]