What is a Dutch baby & why is it so heavenly?
This Dutch baby delight is part fluffy pancake, part baked crepe, part puffy popover and 100% the breakfast (or midnight snack) item of your dreams. This dish has got to be one of the single best recipes we’ve ever tried and believe-it-or-not we perfected it on the first go round.
Thanks to Chrissy Teigen and her AMAZING cookbook, Cravings, we can now cook-up a little slice of powdered sugar covered heaven whenever we’d like. In truth, every recipe from the Cravings cookbook is fantastic, but this Dutch baby pancake is a truly delicious stunner of a dish!
All hail chef Chrissy, all hail Cravings and all hail buttery, crispy, sugary carbs!
How we made it:
Gather these everyday ingredients!
1 cup all-purpose flour; sifted
4 large eggs
1 cup whole milk, room temp
1/2 teaspoon kosher salt
4 tablespoon of butter melted, plus extra for serving
Pancake syrup (Mrs. Butterworth’s)
Powdered sugar; for completely drenching… oops, we mean “lightly” dusting the finished product
Do the following!
Preheat the oven to 475°F. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven.
Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
Remove from the oven, slather with softened butter, and cut into quarters (or just dive right in with your fingers like we did). Pour syrup over the pancake slices and dust with lots of powdered sugar.
Get your hungry hands on the Cravings Cookbook for more of the most food-porn worthy recipes you’ve ever seen: BUY HERE