A Dutch Baby is neither Dutch nor does it involve a baby. It's actually a wonderfully delicious German pancake that's more a popover crossed with a crepe than a your standard North American pancake. They're quite special and not at all difficult to make.
INGREDIENTS
- 3 large eggs (room temp)
- ½ cup all-purpose flour
- ½ cup buttermilk (room temp)
- 1 tablespoon sugar
- 1 teaspoon of vanilla extract
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Powdered sugar, maple syrup, preserves, and edible flowers (optional) for serving
METHOD
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar, vanilla and nutmeg in a blender and blend until very smooth. Batter may also be mixed by hand, but you'll have to take pains to ensure the batter is very (very) smooth.
- Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffy and golden. Don’t open the oven for the first 15 minutes of baking, or your Dutch baby may collapse.
- Lower oven temperature to 300 degrees and bake 5 minutes longer.
- Once the Dutch Baby is golden and risen, remove from the oven dust with icing sugar and serve with cream, maple syrup, fruit, and edible flowers.
