I’ve never had a dutch baby, a.k.a. dutch pancake or german pancake, before. It turns out, they’re really good and incredibly easy to make. Now I know why you see recipes for them all over the blogs all the time. It’s hard to believe how they puff up, it’s almost like magic. I liked making them nice and crunchy on the brown parts, which just takes a few more minutes in the oven. If you can make the batter the night before, which just makes it easier in the morning, it will be much less eggy and much more delicious, in my opinion.
Classic Dutch Baby
2/3 cup milk
1 tablespoon vanilla extract
2/3 cup flour
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 tablespoons melted butter, plus extra for pans
Combine the milk, vanilla, and eggs in a blender and blend together. Add the rest of the ingredients and blend together for 30 seconds. Pour the batter into a bowl and refrigerate covered over night.
Heat your oven to 400 degrees with four 6″ cast iron skillets inside. Put a teaspoon of butter in each and allow to melt but not burn. Pour the batter among the skillets and allow to bake for 15-20 minutes or until the tops start getting browned and crisp.
Serve with lemon wedges, a dusting of powdered sugar, and any jam or fruit compote you wish.