Puffy Pancake Goodness
Let me share with you the deliciousness that is the dutch baby. The easiness to deliciousness ratio is ridiculous. Seriously, if I had known how simple it was to make something so delicious with so few steps (and barely any dishes), I would have been eating these weekly for the past 10 years. Alas, I only just found this (through the new rage, Pinterest, of course) and so I have some making up to do.
Here is my version, adapted with slightly less butter from this recipe. Enjoy!
Ingredients
- 2 eggs, lightly beaten
- 1/2 cup whole milk
- 2 Tbsp butter
- 1/3 cup of all purpose flour
- 1 Tbsp sugar
- dash of nutmeg
Preheat oven to 425. Combine eggs and milk and whisk together. Add flour, sugar, and nutmeg. Whisk until well-mixed. Batter will be slightly lumpy. Melt butter in cast iron skillet (or other 12-nch skillet with a heat-proof handle) on stovetop. When it is completely melted, pour batter in skillet. Put skillet in preheated oven and bake for 15 minutes until top is light golden brown.
Serve however you want! I love mine with half a lemon squeezed on top and powdered sugar, but it is also divine with berries and whipped cream, or just all by its lonesome!
Hope you enjoy your weekend!
Aren’t they the best? I made one for Iris and myself this morning. I found that recipe in the New York Times cookbook before we had kids and eat it whenever I can! It’s easier than regular pancakes and so much more delicious! All the egg makes it like a popover or cream puff, plus it impresses people with little effort.
Annie, you have changed my life with this recipe. And everything else you pin on Pinterest.
I am not a fan of regular pancakes, but I love me some dutch babies. Need to make some soon!
Wow that looks so impressive! Maybe I’ll try these out for my Sunday morning breakfast. Also you are the queen if posts! I’m finding it so hard to do 6x a week, which was my goal. You’re pulling it off though lady 🙂
I personally love Dutch Ovens.
YUM!
Agree with Joe….Dutch Ovens are a pleasure filled experience.
I love these, also. My colleague, Carol, made a version of this years ago for me for a late morning brunch. I recall her blending in powdered sugar and it was ‘to die for’… She was a gourmet cook. I never got the recipe, so thank you, Lauren, for posting this one. It’s always fun anticipating the end result of these little dutch babies as they all look different!!! Don’t hold back on the pure maple syrup and blackberries…
Well, I made it this morning! I used skim milk, and if anyone wondered, it worked well! I still got the souffle effect. I also had a banana that had seen better days and had Daniel chop it up for me. He enjoyed helping make the Dutch Baby, but did not like it himself. Oh well – more for me! I had hoped it would tempt my toddler into a breakfast beyond muffins and waffles!
And I made it today, with a little vanilla extract and a smidge of cream cheese in the batter. Oooh la la.