Cure Your Breakfast Blahs: The Dutch Baby

Cure Your Breakfast Blahs: The Dutch Baby

This half pancake, half crepe breakfast wonder is sure to shake up any morning monotony.


Also known as a German pancake, this half pancake, half crepe breakfast wonder is worth trying your hand at (if you haven’t already). Some folks shy away from making this oversized pancake just based on the sheer size and appearance. But it’s no more time intensive than its homemade waffle and crepe cousins. So roll your sleeves up and pull out that skillet! Lazy Saturday breakfast has never been more full of flavor – or more fun!

If the Dutch Baby is already a family favorite at your house, here are some new spins on the classic morning delight – sure to lure any sleepyheads right out of their beds (and straight to your kitchen table).

Traditional Dutch Baby
Serves 3-4

Ingredients
3 eggs
1/2 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter, softened
2 tablespoons butter, melted
Powdered sugar
Lemon wedges

Instructions

  1. Heat oven to 450 F
  2. Beat eggs with a fork or whisk until well blended
  3. Mix flour and salt in a bowl
  4. Add flour mixture to the eggs in 4 steps – adding 1/4 of the flour mixture with each addition. Slightly beat the combined mixture between each addition of the flour mix
  5. Lightly beat as you add the butter
  6. Melt 2 tablespoons of butter remaining on low heat in a 9- or 10-inch heavy skillet
  7. Pour the batter into the heated skillet and heat in the oven for 20 minutes
  8. Remove from the oven and quickly sprinkle with toasted almonds, powdered sugar and a squeeze of lemon. Serve immediately with lemon wedges
  9. If sharing, cut slices as you would cut a slice of cake
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Tip: The Dutch Baby is traditionally served with lemon wedges and powdered sugar.

Berry Almond Dutch Baby
3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
4 tablespoons butter
1 or 1 1/2 cups mixed berries (we used blueberries and raspberries)
1/2 cup sliced almonds, well toasted
Powdered sugar
Lemon wedges
Pinch of salt

Instructions

  1. Heat oven to 450 F
  2. Whisk together eggs, sugar, flour, milk, extract, salt until blended but still lumpy
  3. Melt 2 tablespoons of butter remaining on low heat in a 12 inch ovenproof skillet
  4. Add berries and cook until warmed, about 2 minutes
  5. Pour the batter into the heated skillet and bake for 15-20 minutes, until golden brown
  6. Remove from the oven and quickly sprinkle with toasted almonds and powdered sugar. Serve immediately
  7. If sharing, cut slices as you would cut a slice of cake

And when you’re all done, be sure to take care of your iron skillet. See our tips on how to season and care for cast iron.

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Jasmine

Jasmine

Reported

In the original Dutch baby it says it calls for milk but never specifies in the recipe where it goes. I read the next recipe and guessed that I put in the mixture after all.

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