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Dutch Baby

Life At The Table Dutch Baby. A Dutch baby in a cast iron skillet sitting on a wooden table garnished with raspberry coulis, raspberries, and powdered sugar.
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Discover the magic of Dutch baby pancakes—crispy edges, custardy centers, and sky-high puff with simple whisked batter.

Ingredients

Units Scale
  • 3 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk, room temperature
  • 1 tablespoon sugar
  • 1/8 teaspoon nutmeg
  • 4 tablespoons unsalted butter

Garnishes

Instructions

  1. Heat oven to 425˚F.
  2. In a large bowl whisk together the flour, sugar, and the nutmeg. Set aside.
  3. In a medium bowl whisk together the eggs and the milk.
  4. Pour the egg mixture into the flour mixture and whisk until there are no more lumps and then some. You want to whisk in plenty of air.
  5. Set the batter aside to rest for 10-15 minutes.
  6. Add the 4 tablespoons of butter to a cast iron skillet.
  7. Place the skillet in the oven and allow the butter to melt, about 5-7 minutes. Watch it carefully as you don’t want the butter to burn.
  8. Remove the skillet from the oven and pour in the batter and return the pan to the oven.
  9. Bake for 18 minutes.
  10. Lower the oven temp to 300˚F and bake for an additional 5 minutes. This will ensure the custardy center of the Dutch baby cooks thoroughly.
  11. Remove the Dutch baby from the oven.
  12. Garnish with raspberry coulis, fresh raspberries and powdered sugar.

Notes

  • This is an incredibly versatile dish that’s not too sweet. Add more sugar if you like a sweeter pancake.
  • Add any other spices that you like, cinnamon, etc.
  • Top it with any sauce, fruit, nuts, etc., that floats your boat.

Find it online: https://lifeatthetable.com/dutch-baby/

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