Dutch Baby

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I have many fond memories of my mom making this for us kids when I was little. It was a weekend staple in the winters at our house. There were four hungry children (and an even hungrier dad!) so I can’t imagine how many times she multiplied this recipe!

For those of you who have never had a Dutch Baby, it is a light, fluffy cross between a popover and a pancake. It has a lightly sweet eggy flavor, and is really delicious. I remember loving it slathered in butter and syrup as a kid, but now I prefer a sprinkling of fresh lemon juice and powdered sugar. We also served this with freshly sliced strawberries.

I probably have not had this since I was a kid, but thought of it when I woke up this morning and my little girl asked why “the lights were still out?” (As in, why is it still dark outside?). It is late May I might mention, and us poor Seattleites are getting hammered with this horrible weather, and I thought something comforting for my husband and daughters would be nice. I called my mom (early!) to get the recipe, and for some baking tips which I included below.

*Before you even assemble the ingredients, preheat your oven to 475 (NOT CONVECTION!!). Put a large cast-iron or ovenproof sauté pan in the oven as soon as possible. (I used a 12” le creuset.) You want your pan to be piping hot when you are ready for it.

*It is really important that all of your ingredients be room temperature or warm, so that the Dutch Baby rises properly. Let eggs sit in a bowl of hot water for a minute or two, and place your milk either in the microwave for around 30 seconds, or in a heat proof bowl in the hot oven for a minute or two.

Dutch Baby, (this served 2 adults and 1 child in our family, but we are admittedly a little on the piggy side! I would say 4 light eaters)
4 eggs
1 cup whole milk
1 tsp vanilla
1 cup sifted flour
1 pinch salt
1 pinch nutmeg

3 Tbs butter

In a mixing bowl, whisk eggs until really light and frothy. Slowly add the milk and vanilla to the eggs, whisking constantly.

Add the nutmeg and salt to the flour before you sift the flour, so that they are all mixed together well. Gently add the flour a little at a time to the eggs and milk. When it is all mixed together, remove the hot pan from the oven.

Reduce the heat to 425 degrees.

Throw the 3 Tbs of butter in the pan, and let it melt, making sure to coat the sides of the pan too. The pan will be so hot that the butter will brown, but that is good! When the butter is all melted, pour the batter into the pan, and immediately place it back in the oven.

Bake for 12-15 minutes or until puffy and golden. Slice into wedges and serve immediately with syrup or lemon and powdered sugar.