Let's go Dutch Baby!
February is Hot Breakfast Month, and just the time to indulge in a wake-up recipe from Breakfast: The Cookbook
Many of us just have time to pour out a bowl of flakes during the week, but weekends often come with opportunities to get a little more creative in the kitchen. And with February being Hot Breakfast Month, we figured we should share with you a simple, warm, tasty selection from our forthcoming title, Breakfast: The Cookbook, to try this Saturday or Sunday.
The dish we’ve chosen is called Dutch Baby, but as author Emily Elyse Miller explains, “the recipe is actually of German origin, but is said to have been popularized in Seattle in the early 1900s.”
“This baked pancake dramatically puffs in the oven, then deflates soon after it is taken from the heat,” she goes on. “A searing hot cast-iron skillet and whipped eggs give this pancake its unique rise.” Here’s what you need and how you make it.
Ingredients
½ cup (70 g) all-purpose (plain) flour
½ cup (120 ml/4 fl oz) full-fat milk
1 tablespoon sugar
3 eggs
4 tablespoons (60 g) unsalted butter, plus more for serving
⅛ teaspoon fine sea salt
1 wedge of lemon, for serving
Maple syrup, for serving
Powdered (icing) sugar, for serving
Method
Preheat the oven to 425°F (220ºC/Gas Mark 7). Heat a cast-iron skillet in the oven for 10 minutes until piping hot.
Meanwhile, in a blender, combine the flour, milk, sugar, eggs, 3 tablespoons of melted butter, and salt. Blend until the batter is frothy.
Remove the skillet from the oven and add the remaining 1 tablespoon butter, swirling it around to coat the pan, taking care not to burn yourself as the skillet will be very hot.
Pour in the batter and return the skillet to the oven.
Bake until pancake is puffed up and golden brown, 18–20 minutes.
Serve warm with butter and a squeeze of lemon, or butter and maple syrup, and top with powdered (icing) sugar.
For more on this and hundreds of other ways to start your day get Breakfast: The Cookbook. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it's sweet or not, classic or regional, it's here. Find out more in our store.