Dutch Babies have always been a favorite of mine for brunch. If you are looking for an easy to make brunch item that will impress your friends, family, titillate your taste buds and bring the kids hopping to the breakfast table, look no further.
A Dutch baby pancake, sometimes referred to as a German pancake, a Bismarck, or a Dutch puff, is a sweet breakfast dish similar to Yorkshire pudding and derived from the German Apfelpfannkuchen. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, although occasionally sugar is also added. It is baked in a pan with sloped sides and puffs up like a popover before falling soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.
The Dutch Baby was originally served as three small Dutch babies served with powdered sugar and fresh squeezed lemon juice but eventually the "Big Dutch Baby" was invented and gained popularity. The Big Dutch Baby is usually what is referred to when reading about Dutch Babies.
I prefer to make some vanilla sugar a few days in advance by adding a whole vanilla bean with some super fine sugar in a small jar for the recipe.
So how easy can I make this for you? Alton Browne of the Food Network has a great recipe which is easy to follow and produces a great Dutch Baby or Yorkshire pudding (less the sugar).
We'll top these with fresh berries and they're hard to beat!
Recipe courtesy Alton Brown, 2008
- 3 tablespoons butter, melted and divided
- 2 3/8 ounces all-purpose flour, approximately 1/2 cup
- 3 tablespoons vanilla sugar, plus extra for serving
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk, room temperature
- 2 large eggs, room temperature
- Lemon wedges
Preheat oven to 375 degrees F.
Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.