Description
This Dutch Baby recipe is a delightful oven-baked pancake that puffs up beautifully in a hot cast-iron skillet, delivering a light and airy texture with golden, crispy edges. Topped with a dusting of powdered sugar and a luscious maple whipped cream, it makes for an impressive yet simple breakfast or brunch treat that’s sure to please any crowd.
Ingredients
Scale
For the Dutch Baby:
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons sugar
- 4 tablespoons unsalted butter
- Powdered sugar, for dusting
For the Maple Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven as it heats up to get the skillet very hot, which is crucial for the Dutch Baby to puff properly.
- Prepare the Batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and sugar. Blend on high speed for about 20 seconds until the mixture is smooth and free of lumps. Alternatively, you can whisk these ingredients vigorously in a large bowl until smooth.
- Melt Butter in Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around until it melts completely and coats the bottom and sides evenly.
- Pour Batter and Bake: Immediately pour the prepared batter into the hot butter-lined skillet. Quickly return the skillet to the oven and bake for 20 to 25 minutes, or until the Dutch Baby is puffed up and golden brown around the edges.
- Make Maple Whipped Cream: While the Dutch Baby bakes, take a mixing bowl and whip the heavy cream until soft peaks form. Add the maple syrup and continue whipping until the peaks are stiff and the syrup is fully incorporated.
- Serve: When the Dutch Baby is done baking, remove it from the oven and dust the top with powdered sugar. Slice it into portions and serve immediately with a generous dollop of maple whipped cream on top.
Notes
- Ensure the skillet is very hot before adding the batter to achieve the characteristic puff.
- This recipe works best with a cast-iron skillet but a heavy oven-safe skillet can also be used.
- You can substitute whole milk for other milk types, but the texture and flavor might vary slightly.
- Serve immediately as the Dutch Baby will deflate quickly once removed from the oven.
- For a citrusy twist, add a sprinkle of fresh lemon juice or berries on top alongside the maple whipped cream.
