My Dutch Baby
Snowy days, rainy days, after school, before school, weekend mornings...I've been making this for my girls for over twenty years. In the fall and winter I serve with sautéed apples and cinnamon sugar. In the spring I serve with fresh strawberries or raspberries, and in the heart of the summer, fresh peaches sliced on top is a favorite. Or sometimes I just sprinkle with lemon juice and powdered sugar or even drizzle with a little honey. There are times when it turns out super poofy and other times not so much. It really doesn't matter because it always tastes delicious. I have not tried using GF flour or attempted to make vegan, but I'm sure it's worth a try!
| Prep Time | 5 |
| Cook Time | 15-20 minutes |
| Servings |
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Ingredients
- 3 eggs It helps if the eggs are room temperature.
- 1/2 cup white flour
- 1/2 teaspoon vanilla extract
- 1/2 cup milk I used homemade almond milk
- 1 tablespoon sugar
- 2 tablespoons butter
Ingredients
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Instructions
- Preheat oven to 425 degrees. In a blender, add eggs, flour, vanilla, milk and sugar. Blend on high for one minute.
- While your batter is blending, heat butter until melted in a 10-inch cast iron skillet, . Pour batter from blender into skillet. Cook on low for one minute.
- Transfer skillet to preheated oven and cook for approximately 15-20 minutes. Start watching closely after 12 minutes because, depending on your oven, it could easily burn.
- It should puff up like a Yorkshire Pudding, but then deflate after you cut into slices. The one pictured above didn't get as fluffy as normal, but that's likely because of the almond milk -- it's likely a little too heavy.
- By the way, Dutch Baby doesn't keep well, so enjoy while it's warm.
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Gorgeous photo and amazing dish! Fun read, too.