Why have I never heard of DUTCH BABY PANCAKES before??
I made this because they became popular on a show my kids watch and suddenly everyone was very interested in Dutch Baby PANCAKES. I don’t even know where to start…
There are no words to describe how simple and tasty this recipe is. And I need this on a weekend morning because the bathroom and living room aren’t going to remodel themselves!
They are sort of a hybrid crossover between a pancake and a popover and they ARE Sunday Morning Breakfast perfection! You are going to forget you ever owned a pancake spatula and for good reason…This is a HIGH Impact breakfast with LOW Impact effort.
Folks, these Babies scream fancy. I should add they are SPECTACULAR when they first come out of the oven and are totally Instagram worthy!
So… if you want folks to ooohhh and ahhh over them then have everyone carefully gather around as soon as they come out of the oven.
Instantly, when I made this my first thought was fresh fruit topping…the real stuff simmered on the stove and heated up slowly along with a GIANT dollop of real vanilla bean ice cream right on top and in the center. Sunday morning ice cream breakfasts are appropriate and I refuse to repent!
But… if breakfast ice cream isn’t your thing, then no worries, because these giant oven pancakes are infinitely customizable and the options after it comes out of the oven will blow your mind…
TOPPING or ADD to the batter ideas…
- Blackberry and apple with caramelized banana.
- Bourbon soaked cherries with toasted almonds…It’s just a thought
- Apple wedges simmered in cinnamon and butter added to the top with powdered sugar
- Add ground spices to the batter like cinnamon, allspice and nutmeg and top with maple syrup
- Add dark chocolate chips to the batter
- PB&J version...add creamy peanut butter into the batter and top with your favorite jam and crushed peanuts
- Go traditional with fresh berries, maple syrup a splash of lemon juice and let it RAIN DOWN POWDERED SUGAR!
There are savory options too…
- Top with fried or poached egg and sausage crumbles
- Top with cheddar and bacon and scallions
- Top with cheese, diced tomato, avocado and a fried egg
3 things you need to know to achieve Dutch Baby Success…..
- Mix the dry ingredients in bowl #1
- Mix the wet ingredients in bowl #2
- Combine wet ingredients with dry ingredients
- HEAT your well seasoned cast iron skillet up in a 425 degree oven for 10 minutes. Remove the hot pan from the oven CAREFULLY using hot mitts and add the butter being very careful to try and cover the sides and bottom of the pan with all the butter and then immediately pour in your batter. Be careful as you have been warned a 425 degree cast iron skillet is HOT!
Sorry I lied it was four things you needed to know but I want you to have a PERFECT DUTCH BABY PANCAKE!
The list of ingredients…that nutmeg smells AMAZING when added to the batter.
Mix dry ingredients in bowl #1 and Mix wet ingredients in bowl #2
Combine wet and dry ingredients into one bowl.
My very hot 425 degree cast iron skillet with the butter finally added…
Pour in the batter place in preheated oven and wait for the magic to happen…
TIME ELAPSED PHOTO’S….
About this time the unbelievable nutmeg/vanilla scent IS going to fill your kitchen and folks will begin to wander in asking what magical breakfast item is being concocted.
A little cinnamon and powdered sugar later… Breakfast IS Served!
By the way...If you are looking for the single most tasty bite in the entire confection (Bruce anyone?) it is the piece located directly in the center SOAKED on the bottom in all that delicious melted butter! If you make this recipe drop me a comment and let me know. I would LOVE to hear of all the interesting combinations folks come up with.
- 2 EGGS
- ½ cup MILK
- ½ cup FLOUR
- 1 tablespoon SUGAR
- ½ teaspoon SALT
- ⅛ teaspoon of NUTMEG
- 1 teaspoon VANILLA
- 4 tablespoons BUTTER
- Place 10 inch well seasoned cast iron skillet into oven and preheat to 425 degrees
- While pan is heating in oven in a medium size bowl mix dry ingredients together
- In second bowl whisk wet ingredients together
- Incorporate dry ingredients in to wet ingredients and mix together
- CAREFULLY remove HOT pan from preheated oven and add butter covering the sides and bottom
- When butter is completely melted pour batter into pan and bake in 425 degree oven for 20 minutes.
- After 20 minutes reduce heat to 300 degrees and bake for an additional 5 minutes
Looking for TALL FLUFFY PANCAKES….