Dutch Baby

I’m a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle.

Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.

In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I’d always held in the highest regard.

I was seduced by crepes, soufflé pancakes, and buckwheat flapjacks fried in bacon fat. My all-time favorite, though, became the Dutch baby.

For those new to the concept of a Dutch baby, it’s a pancake that is baked in a single sizzling-hot skillet that has been prepared with a tablespoon or two of butter.

The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, eggy middle. Sprinkled with cinnamon and lemon juice, the Dutch baby makes a wonderful breakfast for both kids and adults.

Updated with new photos from the recipe archive, first posted Feb 2012.

Dutch Baby Recipe

Ingredients

• 3 tablespoons butter
• 2 eggs, at room temperature
• 1 egg white, at room temperature
• 2/3 cup milk, at room temperature
• 2 tablespoons granulated sugar
• 1/2 cup + 2 tablespoon all purpose flour
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• Sifted powdered sugar
• Splash of lemon juice

More topping ideas:

• Berries with whipped cream
• Applesauce or apple butter
• Maple syrup

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