The first time I had a Dutch Baby, my best mate/college roommate’s mum was feeding us breakfast in their home. They had taken me in as kind of a kid of their own, since my family was all the way back in Hawaii and I was marooned at school in Seattle, and they fed me all sorts of delicious things. Including a thin, soft eggy pancake covered in fresh squeezed lemon juice, salty butter, and powdered sugar. I adored every bite of this dish. It was equal parts breakfast and dessert. There is a distinct egg taste (as there should be), but the combo of lemon + sugar + butter made it feel like the bigger, better brother or sister of the dessert crepe.
It was many years until I had another one, and this time, I made it myself. Borrowing a note from Alton Brown in regards to this puffy pancake, I tweaked the recipe to match our taste buds and ended up with this perfectly crisp on the edges and light and fluffy on the inside dish. I prefer to eat half a dozen of them (not really) instead of pairing it with sides like bacon or sausage, or more eggs, but it works any way you like it to.
2 large eggs
2 Tablespoons unsalted butter
1/2 cup + 2 Tablespoons unbleached flour
2 Tablespoons coconut sugar (white sugar is fine too)
1/2 teaspoon kosher salt
1/2 cup milk (whole, 2%, or skim is fine)
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 large lemon
*optional* salted butter to melt on top
- Preheat the oven to 375°.
- Place a cast iron skillet on a rack in the center of the oven, and heat for 10 minutes.
- Meanwhile, melt 1 Tablespoon of the butter in the microwave. Set aside. In a separate bowl, whisk together the unbleached flour, coconut sugar (or white sugar), and salt. Add in the eggs, milk, vanilla extract, almond extract, and melted butter. Whisk vigorously until the batter is smooth and frothy.
- Carefully remove the cast iron skillet from the oven and place the other 1 Tablespoon of butter in the bottom of the pan. Push it around with a spatula to coat it evenly.
- Pour the batter in the center of the cast iron skillet and place it back in the oven.
- Bake for 18-24 minutes until golden brown in color. Do not open the oven at any time during baking. Utilize that oven light!
- Once done, carefully remove the hot skillet and Dutch Baby from the oven. If using additional butter to melt over the top, add it now. Squeeze the lemon half over the baby (careful to pick out the seeds) and sprinkle powdered sugar to finish.
Other options for Dutch Baby flavors:
Apple Babies: Add a bit of cinnamon and nutmeg to the batter and top finished Baby with apple slices or applesauce.
Orange Honey Babies: Add a bit of cinnamon, cardamom, allspice, and a hefty squeeze of orange juice to the batter and top finished Baby with a drizzle of honey and orange slices.
Savory Babies: Omit the extracts and instead add a bit of garlic and onion powder, black pepper, and a tad more salt, and serve alongside bacon or sausage.