Last night my coworker came over for wine, guacamole and gossip. When I showed her a picture of what I’d made for breakfast, she immediately exclaimed, “You made a Baked Dutch Baby this morning?! I love those!” And instantly I felt like I was in the culinary slow group for people who aren’t very worldly in their tasting experiences. Because until the Baked Dutch Baby came out of the oven, I was left guessing as to what it would look like and my coworker had identified it by sight.
I’ve certainly heard of it before. And seen the name listed on menus. But never had I ordered one at a restaurant or tried making one. The Baked Dutch Baby is visually similar to the Giant Baked Pancake Puff. But it’s slightly eggier tasting.
I cut the recipe in half and baked the pancake in an 8-inch cast-iron skillet. Which essentially means I ate three servings of Baked Dutch Baby. You wouldn’t necessarily know you’re eating three servings though because the pancake is so light.
This is an impressive dish to serve if you’re hosting a guest or guests. It takes two seconds to make and is fun to watch puff and brown as it’s baking.
- 4 eggs
- ¾ c. milk
- ¾ c. flour
- pinch of salt
- 4 T. butter
- ¼ c. powdered sugar
- 1 lemon, cut into 6 wedges
- Preheat oven to 425 degrees.
- In medium bowl, or blender, whisk together eggs and milk. Sift in flour and salt, whisking until smooth.
- In 12-inch ovenproof skillet, over medium heat, melt butter, tilting pan to coat. Pour batter in hot skillet over melted butter. Immediately place in oven, baking until puffy and golden brown, about 25 minutes. Remove from oven and sift powdered sugar over the top. Accompany each serving with a lemon wedge to drizzle juice over the top.