Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- Powdered sugar, for serving
Special equipment needed:
- 10-inch cast iron Dutch oven
Step-by-step instructions:
1. Preheat your oven to 425°F.
2. In a large mixing bowl, whisk together the eggs, flour, milk, sugar, vanilla extract, and salt until smooth.
3. Melt the butter in the Dutch oven over medium heat on the stovetop.
4. Once the butter is melted, pour the batter into the Dutch oven and transfer it to the preheated oven.
5. Bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown.
6. Remove the Dutch oven from the oven and let the Dutch baby cool for a few minutes before serving.
7. Dust with powdered sugar and serve warm.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
425°F
Serving size:
4 servings
Nutritional information:
Calories: 215
Fat: 13g
Carbohydrates: 18g
Protein: 7g
Sodium: 200mg
Sugar: 6g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- You can use coconut sugar or honey instead of granulated sugar.
Variations:
- Add sliced fruit, such as strawberries or bananas, to the batter before baking.
- Sprinkle cinnamon or nutmeg on top of the Dutch baby before serving.
- Serve with whipped cream or maple syrup.
Tips and tricks:
- Make sure your Dutch oven is well-seasoned before making this recipe.
- Use room temperature eggs for best results.
- Don't open the oven door while the Dutch baby is baking, as this can cause it to deflate.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Dutch baby on a large platter and dust with powdered sugar.
Garnishes:
Add a dollop of whipped cream or a drizzle of maple syrup on top.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If your Dutch baby doesn't puff up as much as you'd like, make sure your oven is fully preheated before baking.
- If the edges of your Dutch baby are browning too quickly, cover them with aluminum foil while the rest of the Dutch baby finishes baking.
Food safety advice:
Make sure your eggs are fresh and your Dutch oven is clean before making this recipe.
Food history:
The Dutch baby, also known as a German pancake, is said to have originated in Seattle in the early 1900s.
Flavor profiles:
This Dutch baby is sweet and buttery, with a hint of vanilla.
Serving suggestions:
Serve this Dutch baby for breakfast or brunch.
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