Dutch Baby

The delightful Dutch Baby should be on your Sunday breakfast menu. It’s light and airy, with a delicate crisp top, sweetened to your liking with powdered sugar, maple syrup or fruit! It’s delicious and incredibly easy to do.

I have made this recipe with both all-purpose flour and kamut flour and they both worked perfectly.

DUTCH BABY

INGREDIENTS

3 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tablespoon sugar
Dash of vanilla extract
Pinch of cinnamon
4 tablespoons butter
Syrup, preserves, confectioners’ sugar or cinnamon sugar

DIRECTIONS

Heat oven to 425 degrees.

Whisk together eggs, flour, milk, sugar, cinnamon, and vanilla until very smooth.

Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.