Dutch Baby

Ingredients

A Dutch baby is a light and puffy baked pancake that makes a fun and tasty breakfast or dessert. It gets its name from the distinctive high rise it develops when baked. Though called a “pancake”, it has a unique texture and flavor all its own.

Dutch babies are best cooked in a cast iron skillet or Dutch oven to achieve maximum rise. The batter is poured into a hot, greased pan and baked at a high temperature. Eggs, flour, milk, and vanilla create a simple, delicate crumb. As it bakes, the dough puffs up around the edges but stays thin in the middle, creating a bowl shape.

Part of the appeal of a Dutch baby is its versatility. The basic batter recipe can be flavored either savory or sweet. Popular savory additions include cheeses, herbs, and veggies. For a sweet treat, top it off with fresh fruit, syrup, lemon, powdered sugar, or chocolate sauce.

Here are a few serving suggestions:

  • Lemon Dutch Baby – Top with lemon juice and powdered sugar
  • Apple Cinnamon – Add diced apples and cinnamon to batter
  • Strawberry Cheesecake – Top with cheesecake filling and sliced strawberries

The next time you’re camping, give the simple yet impressive Dutch baby a try in your Dutch oven. It’s sure to be a new favorite! Let me know if you need a specific recipe and I can provide one.

FOR THE RASPBERRY DUTCH BABY PANCAKE:

  • 4 large eggs
  • 3 tbsp. sugar
  • 1 c. all-purpose flour
  • 1 c. whole milk
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract, optional
  • 1/4 tsp. salt
  • 3 tbsp. unsalted butter, diced
  • 1 6 oz package raspberries, divided

FOR THE COCOA SUGAR:

  • 2 tbsp. powdered sugar
  • 1 tbsp. cocoa powder

FOR THE NUTELLA SYRUP:

  • 1/4 c. milk
  • 1/2 c. Nutella

Directions

    1. 1Preheat the oven to 425 degrees.
    2. 2In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests.
    3. 3Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden.
    4. 4For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside.
    5. 5For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside.
    6. 6As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.

For best results, be sure to let the pancake batter rest and the pan preheat for the full 20 minutes. 

 
 
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