Basic Dutch Baby

by Heidi @ Food Doodles on

Basic Dutch BabyWho here doesn’t like breakfast for dinner?  Even before I had kids, breakfast for dinner was awesome.  Pancakes, waffles, or even just eggs and toast.  Yum 🙂  It’s usually so simple and fast that it makes a perfect dinner for those nights when it’s already dinner time and you have no idea what to make.  Plus, there are lots of ways to include fruits and veggies into breakfast foods as well and there’s nothing wrong with having a bowl of fruit or raw vegetables on the side if you can’t incorporate it into the meal.

Basic Dutch BabyIf you’ve never had a dutch baby before it’s like a pancake, but more like a really large popover.  It’s eggy and delicious.  This version is slightly sweet.  You can even include fruit in the batter or switch things up to make a savory version, but for this recipe I just kept things simple.  We enjoyed ours with a squeeze of lemon, a dusting of cinnamon and some simple cinnamon rhubarb compote which I’ll post the recipe for tomorrow.

Basic Dutch Baby

Above is just a picture of the local farm fresh eggs we use.  I couldn’t help but take a picture, the color is so beautiful and so different from anything you find at the store, no matter the label you pay for.  No, the color in the picture isn’t off, that is just how orange they are.  Except one chicken obviously didn’t eat as well as the others the day before as you can see the difference in color.  Also above is a picture of how the dutch baby puffs up.  When it looks like that, it’s done 🙂  I also recommend cooking it in the lower third of the oven so the top that puffs up wont get quite as dark.

Basic Dutch Baby

Basic Dutch Baby
Ingredients
  • 2 tablespoons butter
  • 5-6 large eggs
  • 1/2 cup milk
  • 1/2 cup whole wheat flour I used white whole wheat for this one but I have used other kinds and they've all worked well
  • 3 tablespoons - 1/4 C sugar
  • 1/4 teaspoon sea salt
Instructions
  1. Preheat the oven to 425 degrees and place a 10" cast iron skillet inside in the lower third of the oven, making sure there are no racks above it as the pancake will puff up considerably.  You can also use a pie plate if you don't have a skillet that you can use.  Or you can use a slightly smaller or larger skillet, just be sure to keep an eye on your dutch baby and adjust the cooking time accordingly.
  2. In a medium sized bowl whisk together the eggs, milk, flour, sugar and salt till smooth.  Set aside until the oven is preheated and the pan is hot.  Add the two tablespoons of butter to the cast iron skillet(or pie plate or whatever you're using) without removing it from the oven.  Close the oven door and check on the butter every minute and when it's completely melted remove the pan from the oven.  Swirl the butter around so that it covers the bottom of the pan, then pour the batter in.  Immediately place it back in the oven and bake for 35-45 minutes until puffed and golden brown.  Remove and cool for a few minutes.  It will deflate as it cools.  After a few minutes, cut and serve with a light dusting of powdered sugar and a squeeze of lemon, pure maple syrup, your favorite fresh fruits or your favorite preserves or fruit compote.

Basic Dutch Baby

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{ 6 comments… read them below or add one }

1 emily June 9, 2011 at

looks like a delicious alternative to a traditional dinner.
and is that homemade applesauce i spy?!

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2 Heidi @ Food Doodles June 9, 2011 at

Not this time, although the rhubarb compote really looks like applesauce(I think I drained all the color out of it, haha). Applesauce would be super yummy too, I need to go see if I have more in my freezer to try it out. Yum 😀

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3 Lauren at Keep It Sweet June 9, 2011 at

Breakfast is my favorite meal (excluding dessert!) and I’ll happily eat it for dinner any day of the week. This looks delicious, I’ve never made a dutch baby before!

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4 Maris (In Good Taste) June 9, 2011 at

New to me and I love it!

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5 Jess@Healthy Exposures June 8, 2011 at

That’s how the eggs I just purchased are, too! At first I was a little worried as I’d never seen the yolk so vibrant and orange before. But they’re the best eggs I’ve ever had!
The dutch baby looks wonderful! I’ve never had anything quite like it before.

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6 Heidi @ Food Doodles June 9, 2011 at

Aren’t they the best? I seriously think you can’t get an egg like that from an unhappy chicken 😀

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