I've never had or made a Dutch Baby before, but when Bon Appetit posted this recipe, the pictures had me drooling. A Dutch Baby is a sweet pancake typically eaten at breakfast . However, I'm going to walk you through how to make a savory Dutch Baby, because, why not? This dish takes about 50 minutes to make because you need to heat the cast iron skillet in the oven for 25 minutes, then bake the batter for 25 minutes.
Ingredients:
3 large eggs
3/4 cup whole milk
3 tbsp butter - 2 melted, 1 room temperature
1/2 cup flour
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
Directions:
Heat over to 450. Place skillet in oven and bake for at least 25 minutes. While the skillet is in the oven, blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually pour in milk, then the melted butter, and blend for another 30 seconds. Turn off blender and add flour, cornstarch, salt and pepper. Blend until combined.
Carefully remove skillet from the oven and put the remaining butter in the skillet, then immediately pour batter into the skillet. Bake the pancake for 20-25 minutes (I usually do 22) until the pancake is puffed and brown. As soon as you remove the skillet from the oven, the pancake will deflate. Now top your savory Dutch Baby with your favorite toppings!
Topping suggestion: sauteed kale, bacon and shaved cheddar (which no longer makes this dish vegetarian).
