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Dutch Baby

Dutch Baby

Dutch baby.

  • 2 servings (or 4 small servings)
  • 10 minutes (plus 12 hours)
  • 30 minutes

Ingredients

  • 2/3 (160 g) cup milk
  • 1/4 teaspoon vanilla extract
  • 4 large eggs (~xx g)
  • 2/3 cup (81 g) all-purpose flour
  • 2 teaspoons (10 g) granulated sugar
  • 1/4 teaspoon kosher salt (a small pinch)
  • 1 1/2 tablespoons butter melted, plus more for baking
  • powdered sugar for dusting
  • Lemon wedges, maple syrup, and/or fruit compote

Directions

  1. In the cup of a stick blender, combine the milk, vanilla extract, and eggs. Blend on high until smooth and mixed.
  2. In a separate bowl, whisk together the flour, sugar, and salt. Add to the blender cup and blend until combined. Add the melted butter and blend until everything is very smooth, about 30-60 seconds. Cover the cup, and let rest in the fridge overnight (or as long as possible).
  3. In the morning, preheat the oven to 400 F. Place a 10 inch cast iron skillet while the oven preheats.
  4. When the skillet and oven are heated, pull the skillet out of the oven and spread butter over the whole skillet. Pour in the batter, and any fillings/toppings you are using. Note, adding fillings may reduce the cake’s rise. Bake for 25 minutes, rotating halfway through.
  5. Remove from the skillet to a plate or cutting board, and squeeze lemon juice on top. Cut into quarters and serve with generous sprinkle of powdered sugar. Serve with maple syrup or fruit compote on the side.