Dutch Baby Recipe

Dutch Baby Recipe
Dutch Babies are very quick and easy to make, and they are perfect for a small family breakfast. It takes about 5 minutes to assemble and blend the ingredients, and only 15-20 minutes to bake, during which time you can clean up and set the table. A bullet blender or other blender makes quick work of mixing, but the ingredients can be whisked by hand if you don’t have one. A cast iron pan is ideal for best results, but if one isn’t available, a good heavy skillet will do. Once added to the melted butter, the batter magically puffs and makes for a spectacular presentation.
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When fresh berries are in season, Dutch babies are the perfect way to showcase them. You can use a mixture or just one kind; no matter what, they are perfectly showcased in a puffy, buttery pancake. Other times of the year, use fresh peaches, applesauce, powdered sugar, jam, or syrup. No matter what, this will become a favorite with everyone.

4 Servings

3 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon salt
1 tablespoon sugar

4 tablespoons butter

Sweetened berries, powdered sugar, syrup, jam, etc.

  1. Preheat oven to 425°.
  2. Measure the eggs, milk, flour, salt, and sugar into a bullet blender or regular blender.
  3. Whiz until smooth, scraping the sides once.
  4. Place the butter in a 9" or 10" cast iron skillet.
  5. Place the skillet in the oven until the butter melts.
  6. Pour the batter into the skillet and bake 15-20 minutes or until puffed and brown.
  7. Remove from the oven and serve immediately with your favorite toppings.
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Amount Per Serving
Calories 245 Calories from Fat 148
Percent Total Calories From: Fat 60% Protein 12% Carb. 28%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 9 g
Cholesterol 195 mg
Sodium 325 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 3 g
Protein 7 g

Vitamin A 14% Vitamin C 0% Calcium 0% Iron 4%






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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.