Last year, during the Small Farms Conference, I stayed at a lovely B&B and when I sat down for breakfast, I honestly was not sure what was presented on the plate before me –I knew it was beautiful and tasted wonderful, so finally decided to ask the charming innkeeper what it was. That’s when I was introduced to the Dutch Baby–what I would describe as a delicate combination of a pancake, a crepe, and puffy French toast. At the time, I did not have a cast iron skillet (a recommended item when preparing this dish) so there were (sadly) no Dutch babies in my immediate breakfast future. However, a few months later, my dear, sweet dad (who in his free time–now that he’s retired–finds all sorts of treasures at garage sales) picked up a few for me. And, thanks to the awesome Alyssa (who’s back at the farm for what I wish was forever but is really only until September (sigh)) reminded me of them this evening. Perfect, since it is late Thursday night and I hadn’t yet prepared this week’s newsletter. Below is the recipe that Alyssa shared with me from the ‘The Kitchn’…she confessed that she has made several batches of DBs this month, so I would take that as a sign that it is a solid recipe 🙂 Enjoy!
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup, and jam, and or fruit for serving
Blender or food processor
9- or 10-inch oven-safe skillet (such as a cast iron skillet)
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup, jam, or fresh fruit.