A Dutch Baby is also known as a German pancake, but, really, this puffy, slightly sweet breakfast treat brings to mind a popover when you first pull it from the oven. And after the Dutch Baby has settled down and lost its massive puff, it then tastes a bit like a bread pudding. Either way, it makes a delicious, easy breakfast dish, which is delicious served with syrup, jam or fresh strawberries and a plop of sour cream. And if you don’t eat it all for breakfast, it makes for excellent snacking throughout the day.
It’s simple to make since all of the ingredients, except the butter, go into the blender. However, you’ll need a cast iron skillet for best results.
Dutch Baby Recipe: Preheat oven to 425 degrees.
1 cup milk
2 teaspoons vanilla extract
3 tablespoons sugar
1 cup all-purpose flour
Pinch of salt
1/2 cube butter
Place all of the ingredients, except the butter, in a blender and blend until smooth. Place the butter in a 10-inch cast iron skillet and heat it on the stove until it sizzles and gets a pale golden color. Don’t let it get too brown.
Place the skillet in the preheated oven, then carefully pour the batter into the skillet. Bake for about 20 minutes or until it’s puffed and golden. The Dutch Baby will deflate as it cools, but serve it hot or warm, and slice it in the skillet.