Dutch Baby
Recipes Compiled by The Women of St. Owen
This American version of a German pancake is the easiest breakfast treat to make for a party or just a treat for yourself! Something I love about this recipe is that it calls for ingredient that every kitchen is guaranteed to always have on hand. Then, from these basic ingredients it is up to you how extravagant or simple you would like your baby to become.
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| Recipes from the Women of St. Owen Birmingham, MI 1980 |
The toppings can be sweet and savory such as whipped cream and berries, apples and cinnamon ice cream, fried eggs and ham, or even cream cheese and locks. The batter of the dutch baby is very similar to a pancake that ingredients can also be added to enhance the flavor profiles. a teaspoon of sugar and cinnamon can be added for sweet babies or 1/4 c of shredded cheese and herbs for savory ones. Sullivan and I chose to stick to the original recipe. We then top it with Strawberries and whipped cream.
My tips for a super fluffy Dutch Baby:
- Whip, whip, whip those eggs until they are really foamy
- sift dry ingredients, mix them into the eggs just until they are combined, don't over mix at this point
- have a super hot pan (preferably cast iron) preheating in the oven
- make sure butter has covered the entire pan, bottom and sides, to avoid sticking
- put it in the oven immediately after putting the batter in the pan
- place the oven rack closer to the top for a golden edge
Enjoy straight out of the oven of cold. I like to put the cream on while its hot so it soaks into the cake but I am also guilty of eating them cold and cooking up what whipped cream like chips and dip. You do you!
xoxo
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