In a number of cookbooks recently I've seen recipes for a Dutch Baby. I take a great deal of pride in my abilities to make a first class breakfast, but I've heard that the Dutch Baby can pretty tricky to get just right, so I've been anxious to give one a try and see what I could learn!
If you haven't heard of a Dutch Baby before I'm not entirely sure how to explain it. It sort of like a big baked pancake, or maybe more like one enormous, skillet baked popover. Similar to the popover, what makes it tricky is that fine line between over cooking it and making too crispy outside, and undercooking it and getting it too doughy. It should be golden on the outside, and light and airy.
You can eat it as is or top it to your liking. Some top it with sausage gravy, others with some sautéed veggies. We went a little sweeter and topped with confectioner sugar, a drizzle of maple syrup, strawberries, blueberries and a dollop of whipped cream!
What you'll need:
- 4 Tbsp. unsalted butter
- 6 large eggs--lightly beaten
- 1/2 cup whole milk--room temperature
- 1/2 cup all purpose flour
How you'll do it:
- Preheat oven to 425.
- Melt butter in a 12" oven safe skillet (preferably cast iron) over medium-low heat.
- beat eggs and milk (with electric hand mixer). Once combined mix in flour bit-by-bit till well combined.
- Scrape batter into skillet and distribute evenly.
- Bake until edges are puffed and golden about 15-20 min.
- Top with preferred toppings, serve immediately and enjoy!