Dutch Baby
A Dutch (baby) romance
(Updated post! Adding new pics and video to this oldie but goodie Dutch baby recipe. I also added some notes, and the ingredients amounts in grams, as many of you has requested.)
Even though I get bored pretty fast with things, I can get attached for a long time with anything that brings me comfort and happiness. Things that I know aren’t going to disappoint me when I need their support have a safe place in my heart. Like pancakes and French toast, my sweet breakfasts of choice. I’ve been making these two for most of my life, sometimes with a nonchalant approach. That’s why I had never paid too much attention to Dutch babies. But friends, this is so good!!!
Dutch baby is an airy and fluffy giant pancake. It puffs and rise high in the oven so it ends up with a crusty skin, a super crispy border but with a custardy crumb. It’s truly amazing! I was kind of upset that I hadn't tried it before, considering breakfast is my favorite meal of the day! I couldn’t bear the thought of messing around with my food that time of the day!
There’s no much variations you can make to the actual batter. I have tried adding other things such as chocolate chips but the Dutch baby will not rise as much. Also, any additional liquid or texture could affect the puffing of the Dutch baby. That’s why I just prefer to sprinkle some powdered sugar on top and create the flavor profile with all the fixings I want as toppings; fruits, nuts, seeds, jellies, shredded coconut or anything you like.
For this time I added one of my favorite toppings for breakfasts; cream cheese and siropy fruits! I cooked the berries with some sugar and lemon juice to make them sweet and jammy and the I swirled a bit of that with the cream cheese to sweeten it up. It’s the perfect breakfast for me!
Another thing I absolutely adore of this recipe is that the batter it’s not a super sweet so you can create a savory version with it as well. Think sautéed veggies, sausages or bacon. If you like this idea you should try my Savory Dutch Baby with sautéed onions and mushrooms.
There are tons of Dutch baby recipes through the Internet and they are basically the same. The main variations are ratios and oven temperature. These ratios finally gave me the puffy texture I wanted. Usually Dutch babies will deflate as soon as they get out of the oven but this one kept its puff all the time. I even store any leftovers in the fridge and they kept its form, so perfect for brunch! I know you will love this breakfast as much as I do!
How to make a Dutch Baby
It’s very, very, very important that the skillet is super hot. Don’t skip time heating it in the oven. The more time the better.
You can mix the Dutch baby batter with a whisker or with a blender. I prefer a using a blender because it will incorporate more air and will make gluten develop better.
Update: Lately I have made several Dutch babies whisking the batter by hand. Even though I still prefer using the blender, the results are pretty good, just whisk until pretty smooth and foamy.
Remember to spread the butter around the skillet and stream the batter slowly but consistently, swirling it across the pan so it ends up evenly distributed.
In case of any leftovers you may store them in an airtight container on the fridge and heat in a countertop oven or skillet.
Shop the post
You can use any baking dish but I love using my cast iron skillet for this.
My actual blender, which has been with me for years!
I love my golden fine mesh strainer set! They come in small, medium and a very large one. Very useful when sifting flour on top of a batter.
3 recipes I think you’ll love if you’re loving this one:
Clafoutis with Blueberries and Lemon
Condensed Milk Croissant French Toast
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Once you make a perfect Dutch baby you won’t stop making them! The possibilities are endless. I know you’ll make one very soon. And when you do, take a pic and tag me in Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo). I want to see how high they rise when out of your oven!! See you on the next one!
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Dutch Baby
Ingredients
Dutch Baby
◯ Butter – 4 TBSP, 56g
◯ Coconut milk – ½ cup, 117g
◯ Unbleached flour – ½ cup, 74g
◯ Eggs - 3
◯ Raw sugar – 1 TBSP, 14g
◯ Fine sea salt – ¼ Tsp, 1.5g
◯ Vanilla Extract – 1 Tsp, 4g
◯ Powdered sugar to dust on top
Berry Cream Cheese
◯ Blueberries, blackberries or both - 2 cups, about 380g
◯ Natural granulated sugar - 2 TBSP, 25g
◯ Lemon juice - 1 TBSP, 14g
◯ Cream cheese, in brick form , softened - 1 box, 226g
Details
Yield:
4 to 5 servings
Total time:
20 minutes
Baking time:
15 minutes
Equipment:
blender or hand whisk, and 8” to 9” cast iron or other non-stick oven proof skillet
Steps
Making the Dutch Baby:
Preheat oven to 425°. Place a cast iron or ovenproof skillet for 7 to 10 minutes in the oven.
In the meantime melt the butter in a small saucepan over medium to low heat and keep it warm.
Pour coconut milk in the blender jar. Add the rest of the ingredients and mix for a minute. Using a spoon scrap the bottom of the jar to make sure there’s no dry flour. Close the lid and mix again for an extra 20 to 30 seconds, until you see some bubbles start to form on the surface of the batter.
Using silicon mittens remove pan from the oven. Immediately pour butter and spread to make it evenly distributed. Start pouring the pancake batter slowly but in a constant stream. You may move the jar in a circular motion to distribute the batter as evenly as possible. Using your silicon mittens again place pan in the oven. Bake for 15 to 20 minutes, until puffed and golden brown (my last version was perfect at 17 minutes). Take out of the oven and dust powdered sugar on top. Serve immediately.
Making the berry cream cheese:
In a small saucepan combine the 2 cups/380g of berries, the 2 tablespoons/25g of sugar and the tablespoon/14g of lemon juice. Cook in medium heat until the fruits has almost break down completely and the juices have been released.
Add about a tablesppon or two to the softened cream cheese, adding a bit of extra sugar if desired. Spread over warm Dutch baby. Serve individually some of the extra compote on top of the cream cheese.
