"Dutch Baby". A funny name with a tasty outcome.
When I told my parents I wanted to make a Dutch Baby for Mother's Day brunch, they shared a look of concern. It's now become sort of a family joke between us all.
I hadn't heard of this fun take on an eggy-pancake until I watched Giada at Home and I was instantly determined to recreate the dish. I found that Giada's recipe on Food Network was easy to follow and a blast to try with my family hanging around.
While the name sounded fancy and slightly intimidating, I was overjoyed to find out that it was ridiculously easy to replicate. It's basically just pancake mix poured into a HOT pan.
You'll feel like a 5-star pastry chef after pulling this majestic dish out of the oven.
Even Gordon Ramsay would be proud. *Wink*
I'm sharing my helpful hints below to ensure the best fluffy outcome whether you're serving this for a crowd at brunch or your hungry family on Saturday morning.
Tag me on instagram @Siggyfromscratch if you decide to try this wow worthy breakfast item!
Dutch Baby (or Dutch Daddy)
Ingredients (following Giada's recipe for exactness!):
5 large eggs, at room temperature
1 1/4 cups whole milk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 teaspoon lemon zest (This calls for 1 lemon but I like to use more for a really lemony taste)
4 tablespoons (1/2 stick) unsalted butter (If you're using salted butter then omit the kosher salt)
Powdered sugar for topping
Topping suggestions: Your favorite kind of fresh fruit (I love strawberries), whipped cream, or GOOD maple syrup (the real stuff like the one linked below).
I'm passionate about REAL maple syrup. Seriously, it's worth the "splurge" to have this... Life changing if you're used to the watery stuff.
Instructions and tips:
Turn on your oven to 425 degrees. WHILE you preheat the oven, place your cast-iron skillet or large pan in the oven.
*This is an important step to ensure that the pan is HOT so be sure not to skip this step!*
Combine all of your wet ingredients. Mix the eggs, milk and vanilla and whisk until the batter looks smooth (no lumps!).
In another bowl, combine together your dry ingredients which are the flour, granulated sugar, salt and lemon zest.
Combine both bowls of your wet and dry ingredients.
Whisk until smooth again. You do not want any lumps of dry flour! Mix well.
Sit your bowl aside and let your batter rest for 5 minutes.
Remember that pan that was preheating? Take it out of the oven and drop the 4 tablespoons of butter to the pan.
*Try to swirl the butter around so it melts and coats every inch of the pan.*
7. Pour your batter into the pan and then plop it into your oven.
8. Bake for 20 to 25 minutes. Cooking times will vary but you should be able to see some brown edges and the pancake puffing up to know it's cooked through.
Once you remove it from the oven it will start to slowly deflate.
(I thought it would deflate like a balloon immediately, but it's more gradual. Watch the video of my reaction below to see the concern I had the first time.)
Sprinkle with all of your favorite toppings and serve immediately!
It's much better eaten warm and right out of the oven instead of letting this get cold or reheating. Trust me, I've tried.
To see the first time I created this dish watch the clip below (video):