DELICIOUS DUTCH BABY RECIPE
Hi there! Last weekend our New York dwelling son came to Los Angeles on business and spent the weekend with us here in Lake Arrowhead. During his stay I made a family favorite breakfast which included my delicious Dutch Baby recipe.
I’ve been making Dutch Babies for years but haven’t felt comfortable until now to put the recipe on the blog. That’s because while they are simple and fast to whip up, there are certain techniques that need to be observed in order for them to puff up correctly.
So, I’ve been perfecting this recipe and the method behind the preparation for sometime now and finally feel like I’m expert enough to share the recipe with you.
You see, I have found that every recipe for Dutch Babies I’ve tried doesn’t tell you the secrets to success, which is how to get your Dutch Baby to rise. Because unless you observe certain techniques, the Dutch Baby does not puff up, and instead, becomes a flat, rubbery mess.
So, what is the secret to Delicious Dutch Baby recipe success?
- The pan it’s cooked in needs to be the same temperature as the oven when you pour the batter into the pan!
The way you achieve this is by placing the 10″ skillet into the cold oven. It then gets heated up along with the oven during the preheating process. It is only when the oven reaches 475° that the batter is poured into the hot buttered pan. I have found this to be a failsafe method for getting my delicious Dutch Babies to rise, every time, consistently. But nobody tells you that! So I am, because I want you to succeed!
Once your Dutch Babies are in the oven you can prepare the toppings. I love to serve mine with fresh mixed berries, lemon wedges, powdered sugar and warm maple syrup.
I dust my Dutch Babies generously with powdered sugar immediately after pulling them out of the oven. I then allow my breakfast guests to add their toppings of choice. Fresh squeezed lemon juice and additional powdered sugar is a great combo. I add berries and love to have a berry in every bite.
By the way, your Dutch Baby will be at its fullest right out of the oven. It will begin to sink a bit right after it comes out. This is normal so don’t worry.
Although it’s difficult for one person to eat an entire Dutch Baby, I like to serve each person their very own. Plus, leftover Dutch Babies are delicious the following day. My delicious Dutch Baby recipe makes one large Dutch Baby. So, I multiply the recipe by the number of people I’m serving and make one per person. I can fit up to 4 pans in my oven at one time. Dutch Babies are best served fresh out of the oven, but if I need to, I keep them warm in my warming drawer until I’m ready to serve.
Here’s my delicious Dutch Baby recipe. I hope you make this impressive and yummy recipe real soon.
- 3 Whole Eggs
- ¾ Cup Whole Milk
- 1 Teaspoon Vanilla Extract
- ¾ Cup All Purpose Flour
- 1 Tablespoon Granulated Sugar
- Pinch of Salt
- 2 Tablespoons Butter
- Confectioner's Sugar for Dusitng
- Put 10" ovenproof skillet in the oven.
- Preheat oven to 475°.
- Meanwhile put all of the ingredients except the butter & confection's sugar in a blender.
- Blend on high until frothy for about a minute. Stop blender to scrape down sides as needed.
- When oven is preheated pull the oven rack out and drop the butter into skillet without removing the pan from oven.
- Allow the butter to melt. Using an oven mitt, swirl the butter in the pan to coat the sides and bottom.
- Pour the batter into the hot pan and quickly close the oven door.
- Bake until Dutch Baby is risen and is golden brown, about 15 to 17 minutes.
- Slide the Dutch Baby from the pan onto a plate. Generously dust with powdered sugar.
- Serve immediately with lemon wedges, mixed berries and maple syrup.
ENJOY!
In closing I just want to add that my heart goes out to everyone suffering as a result of the terrible tragedy that hit New York yesterday. Wishing you peace.
So there you have it: DELICIOUS DUTCH BABY RECIPE
Thanks so much for dropping in!
Express Yourself!
No blog post is truly complete without a word from you. I’d be so delighted if you’d leave a comment below.
All opinions expressed in this post are my own. Unless otherwise noted, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains affiliate links which help to make this blog possible. Thank you for your support.
