Dutch Babies

The Dutch Baby, or German pancake as it is sometimes known, falls somewhere between a pancake and a popover.


2 eggs

1/2 cup milk (I used soy milk)

1/2 cup of flour

1/2 tsp granulated sugar

pinch of salt

dash of vanilla extract

2 tbsp butter

confectioner’s sugar

mixed berries


Put the cask iron skillet into the over and preheat the oven to 475 degrees Fahrenheit.  Meanwhile, whisk the eggs, then pour in the milk, and whisk to combine.  Add the flour, sugar, salt and vanilla extract and whisk again, eliminating lumps of flour, while taking care to not overwhisk.  I added a little water to loosen up the batter.  Take the cast iron skillet out of the oven, and butter the skillet all around the inside.  Pour the batter in, place the skillet back into the oven and lower temperature to 425 degrees.  Take the dutch baby out in about 15 when its turned a golden color with a browned crust.

Dusted with confectioner’s sugar and topped with ripe blackberries – mmm!  Breakfast/dessert for dinner!   Certainly isn’t the healthiest dinner I’ve had, but on a brutally cold winter’s night in Brooklyn, it warms the kitchen and the body.

After this first baby, I added a little more batter to the skillet for a thinner version, which had more of the lightness of a crepe.  Before I knew what was happening, I topped it with more sugar and berries, wrapped it like a crepe, and gobbled the whole thing up.   Next time, I’ll be sure to try a version with lemon sugar, and another version with Nutella.

All Recipes: Dutch Babies II


~ by drywoodburstingintoflame on January 15, 2012.

2 Responses to “Dutch Babies”

  1. Going to try this with the Nutella… Thanks!

  2. Yummy:)))

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