If you’ve never had a dutch baby, it’s essentially a giant pancake that’s custardy like a crepe and crispy like fridge dough. It’s perfect for a cozy weekend brunch at home. I love it because it feels like magic how a few ingredients become this beautiful puffy dish. The options for serving are endless- fresh berries as seen here, jam, jelly, cinnamon and sugar or even make it savory with a dusting of Parmesan and herbs.
You’ll need:
3 eggs
1/2 cup flour
1/2 cup milk
4 tablespoons unsalted butter
1 tablespoon sugar
pinch of cinnamon
pinch of cardamom
pinch of nutmeg
confectioner sugar
fresh raspberries
For the honey butter:
1/2 cup unsalted butter (softened)
2 - 3 tablespoons honey
1/2 teaspoon salt
Let’s do it!
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Preheat oven to 425 degrees. Combine flour, eggs, milk, sugar and spices in a blender or by hand until smooth.
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Place 4 tablespoons butter in a 10” cast iron skillet or baking dish and place in oven for a few minutes, just until butter is melted. Keep a close eye on it so it doesn’t burn.
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As soon as it is melted, remove from the oven, pour in the dutch baby batter from the blender and return it to the oven to bake for 20 minutes. Avoid opening the oven door to allow it to puff up as much as possible.
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After 20 minutes, reduce temperature to 300 and bake for another 10 - 15 minutes or until puffed and golden brown.
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While the baby is baking, use a stand mixer or a hand mixer to beat the butter, honey and salt until well combined and paler in color.
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Sprinkle with confectioner sugar, dollops of honey butter and fresh raspberries.