Take that, NYTimes! --
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EASY
Dutch Baby
FLORENCE FABRICANT YIELD3 to 4 servings TIME40 minutes
Dutch Baby
www.nytimes.com/video/dining/100000004469242/dutch-baby.html?smid=pl-shareThis large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
www.nytimes.com/video/dining/100000004469242/dutch-baby.html?smid=pl-shareINGREDIENTS
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners' sugar or cinnamon sugar
PREPARATION
Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
KW 1 year ago
Banana Baby! Have a surplus of bananas, so sliced 4 into the hot butter (used an extra T of butter), sprinkled on about 2T turbinado sugar, left sugar out of the batter. Puffed up gorgeous, done in 18 minutes. Served with brandied cranberries left over from holidays to offset sweet bananas. Happy breakfast! Gets a rare 5 stars from here.
Reply 239This is helpful
Mar 1 year ago
I put some apple slices with sugar and cinnamon with the butter until the apples are golden brown and then I add the batter. Then to the oven.
Pure heaven.
Reply 195This is helpful
Betsy Rich 1 year ago
My Dutch baby did not pouf the first time I made it. Then I remembered that successful Yorkshire pudding requires room temperature ingredients. So my 2nd Dutch Baby was made with ingredients at room temperature and- poof- I got plenty of pouf, even at altitude in the mountains of Colorado.
Reply 148This is helpful
Helen 1 year ago
A German pancake is a regular easy main for dinner for my spouse and me. My recipe has no sugar and two eggs; adding a third egg as in this recipe gives it more poof and a bit more custard. Mixing with a whisk is easier than using a blender that requires a scrape or two to incorporate all the flour. We find the pancake comes out of the pan more easily if it's rested for a couple of minutes after it comes out of the oven: it shrinks away from the pan and doesn't collapse.
Reply 134This is helpful
Lytepixeldustfaery 8 months ago
So I find that if I whisk by hand all ingredients except the milk, until smooth, and then whisk while slowly adding the milk, I get a lot more poof in the pan. This is an old trick I learned for making puffier English Yorkshire Pudding
Reply 96This is helpful
Meredith 1 year ago
Excellent with a bit of citrus zest, or if one leaves out the sugar, cooked in tallow or lard and served with a roast instead.
Reply 80This is helpful
Jim 1 year ago
Out west we sometimes prefer a breakfast bread without sugar. Skip the sugar and add some diced jalapenos or green chili and at the end add some grated cheese. Super both ways
Adriana 1 year ago
I have made these twice, with stellar results. Sprinkled with confectioners sugar, topped with sliced berries or mixed fruit and drizzled with syrup and topped with whipped cream makes for a Wow! Breakfaster. And it is so much easier than regular pancakes. (I made them with regular All Purpose flour once and with fluten free flour the other time and both were superb.)
Reply 67This is helpful
Lynnie 1 year ago
Whoops, added blueberries to melted butter, then added batter. Blueberries swam to the edge of the pan, and as it started to rise, blueberries started jumping overboard onto the floor of the oven. All of those sad little burnt blueberries - I'm sure I will remember them for months. Every time I turn the over on.
Reply 65This is helpful
GladBlu 1 year ago
Can this recipe be doubled and use a 14" cast iron skillet?
Reply 61This is helpful
LarryPDX 1 year ago
I used to make these allot, but weren't as puffy as the one's at the "original: original pancake house , here in Portland, UNTIL I found a recipe that said to use BREAD flour. That recipe used 1/4 teaspoon of vanilla & cinnamon instead of nutmeg & sugar. Lemon & powder sugar for topping.
Oh, it also pre-heated skillet, tilt pan to coat pan with butter, then add batter all at once and return to oven. for 15 to 20 min, until puffed and golden brown.
Reply 60This is helpful
Jill - 1 year ago
Made with unsweetened coconut milk, Bob's Red Mill Gluten Free 1:1 Baking Flour, Smart Balance and a tsp of vanilla extract. Easy recipe and tasty.
Reply 57This is helpful
weelittlebird 1 year ago
A+
Used stoneware pie plate. Worked beautifully. Put pie plate in cold oven with butter until hit 425 & butter slightly sizzling.
Poured in batter.
Baked at 425 for 18min then turned oven off & let it sit in there another 6min! (Turned off oven when getting very brown on the top edge & didn't want it to burn.)
Served with maple syrup & powdered sugar.
Oven pancakes have such great flavor & texture bc of the high egg/low flour ratio. Much preffer to griddled pancakes.
Reply 47This is helpful
Linda Law 1 year ago
This is really an English Yorkshire pudding made with an extra egg. It's traditionally eaten with roast beef but everyone who eats the leftovers in the UK knows how good it is with jam on it too!
Reply 42This is helpful
Patricia 1 year ago
I have this. For more. Than 30 years from an recipe in Sunset Magazine with slightly different proportions: for each egg use 1/4 c milk and 2 T melted butter. Always used the 3-egg recipe. Sometimes used apples as described here but in summer added blueberries after adding batter to the pan. A big family favorite -- one of sons would make an entire one for himself on school holidays (at age 8 I would hear him in the kitchen).
Reply 41This is helpful
Jan 1 year ago
This is similar to my Swedish grandmother's savory recipe: Sauté 4 or 5 slices of chopped bacon until crisp. Arrange in 8X8 baking pan with some of the fat spread around to coat the bottom. Place in 425 oven. Combine 1 1/2 c milk, 3/4 c flour, 4 eggs, pinch of salt in blender. Process til well combined. Pour over hot bacon and return to oven til puffed and brown, about 30 min. Great with lingonberries. Cranberry sauce is also good; kids may prefer applesauce.
Reply 39This is helpful
Julie 11 months ago
It's super important to have room temperature ingredients to get that poof. Added some vanilla extract to the batter and ate it with warmed cinnamon apple slices and maple syrup. Only half the butter is necessary, 4 tbsps is overkill. It's delicious and comes together in no time at all, will definitely be repeating this.
Reply 38This is helpful
Mary 2 years ago
This is a real hit with guests in the morning! High drama breakfast - it is stunning. Delicious with cultured cream and rhubarb jam.
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Pete 11 months ago
Since my waffle iron died this has become the go-to Sunday brunch for my wife and I. My only change to date is a little shot of Sonoma Syrup's vanilla crush. Using bread or high gluten flour seems to give better results also. The last five minutes at 300 degrees seemed a waste of effort - my oven barely drops 10 degrees in 5 minutes. I cook 20 minutes at 425 degrees, shut off the oven and let it sit 5 minutes while I set the table. Perfect every time.
Reply 29This is helpful
AC 1 year ago
Fantastic & simple. Keep an eye on the baking, I trimmed 5 minutes off. Use salted butter for a delicious flavor.
Reply 29This is helpful
MFF 1 year ago
I've made this for years -- and drizzle a lemon sauce (fresh lemon combined with confectioners sugar) over the pancake as soon as it comes out of the oven.
Reply 28This is helpful
Sue L 1 year ago
Delicious as this is, Meredith below was on the right (savory) track--because what we have here is a "kissing cousin" of Yorkshire pudding and/or popovers. And like them, sweet or savory, the recipe can easily be adapted to a muffin tin for individual servings.
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Pete 1 year ago
Just finished eating this- best one I've made. I new Ms. Fabricant was a respected food writer so I trusted her recipe. Made it EXACTLY per the recipe and it was fabulous. The only change I made was that I only have a 9" cast iron skillet, not a 10", but it doesn't seem to have made much difference. I would recommend blending a full minute on low, scraping down, and blending 15 - 20 seconds on high before pouring into hot pan. Definitely goes in the "Winners" file.
Reply 23This is helpful
Paul Thompson 1 year ago
It made a wonderful breakfast and cooked in 20 minutes total in a cast iron pan. I dressed it with fruit and triple sec and then maple syrup. Decadently delicious. I used cinnamon because I couldn't find the nutmeg. Fine. I found the quantity just right for two--and we're not big eaters. Five stars Florence!
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Judy 1 year ago
Yes. Start with the basics: 1 egg to 1/4 cup each, flour and milk, then 2 tablespoon butter. May add an extra egg to the basic recipe as the one does.
3weirs 1 year ago
It was delicious. But I'd like to point out that while making it, I noticed that with only a few variances, it's our Yorkshire Pudding recipe! Not that that's a problem. The difference between this and Yorkshire is butter instead of beef fat, a little less milk and add a breakfast topping! If you add sausage links to it, its called Toad in the hole in England.
I think to keep it Breakfast related it should have some Apples or Pears baked into it.
Reply 12This is helpful
mj 1 year ago
Another terrifically easy, very fungible recipe. I've made it sweet and savory. Much like a pizza you can add nearly anything to make a quick meal. I've tried asparagus and capers, mushrooms and Parmesan, lemon and sugar... nearly anything you can dream up can be added for a quick meal.
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Karen 2 years ago
A drama in a pan--puffy and golden. It's good with applesauce and yogurt, too. When I made it, it was puffy in less than 20 minutes, and didn't need much extra time at 300°.
Reply 11This is helpful
When I make Dutch baby pancake's I use two or 3 6 inch cast iron skillets and serve a whole pancake to each person 9 months ago
Try sauté some sliced apples, 2 tablespoons of brown sugar, 2tbsp butter and about quarter cup of rum in a cast iron skillet and sauté over low heat until the apples are tender and serve that over your pancake, absolutely delicious. Go
3weirs 1 year ago
It was delicious. But I'd like to point out that while making it, I noticed that with only a few variances, it's our Yorkshire Pudding recipe! Not that that's a problem. The difference between this and Yorkshire is butter instead of beef fat, a little less milk and add a breakfast topping! If you add sausage links to it, its called Toad in the hole in England.
I think to keep it Breakfast related it should have some Apples or Pears baked into it.
Reply 12This is helpful
mj 1 year ago
Another terrifically easy, very fungible recipe. I've made it sweet and savory. Much like a pizza you can add nearly anything to make a quick meal. I've tried asparagus and capers, mushrooms and Parmesan, lemon and sugar... nearly anything you can dream up can be added for a quick meal.
Reply 11This is helpful
Karen 2 years ago
A drama in a pan--puffy and golden. It's good with applesauce and yogurt, too. When I made it, it was puffy in less than 20 minutes, and didn't need much extra time at 300°.
Reply 11This is helpful
When I make Dutch baby pancake's I use two or 3 6 inch cast iron skillets and serve a whole pancake to each person 9 months ago
Try sauté some sliced apples, 2 tablespoons of brown sugar, 2tbsp butter and about quarter cup of rum in a cast iron skillet and sauté over low heat until the apples are tender and serve that over your pancake, absolutely delicious. Go the extra step and flambé the rum.
Reply 10This is helpful
adbwest83 1 year ago
Also excellent with powdered sugar and lemon juice (try it on French toast too...)
Reply 9This is helpful
Natalie 11 months ago
I also added some cinnamon & a bit more sugar. the pancake turned out tasty,but too greasy. 2 tablespoons of butter would have been enough
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JudiAU 5 months ago
You used sprouted spelt flour and mixed it in a food processor and you want to know what you did wrong?
7This is helpful
Donna McMaster 11 months ago
When I make this for my grandchildren, I heat fresh fruit in a non-stick pan, add to the pancake when it is done, and then top with a good-quality vanilla ice cream. They love having ice cream for breakfast.
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Glcc42 1 year ago
Fabulous. Spectacular and delish. I'll use lemon and powder sugar next time. Too much for me. I'll make sure grandkids are over next time I make it.
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Nancy 5 months ago
Oops, definitely don't attempt to sub the all purpose flour with whole wheat; not nearly as fluffy. Not all things need to be too healthy
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John Polanin 7 months ago
The only thing I would have clarified in the original recipe text is when to take the pan out of the oven and add the batter. I'm very new to cooking and baking so I followed the instructions literally, which say to remove the pan "as soon as the butter has melted." The pan and butter were not nearly hot enough. It should say "once the butter is sizzling, but before it is browned." Other than that, it's an amazing, easy recipe.
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Sandi 1 year ago
I cook fresh fruit (I've tried apple slices and peach slices) in 3 tablespoons of coconut oil while I'm mixing the batter. I pour the batter over the fruit and pop it in the oven. No sugar needed as the fruit sweetens the pancake naturally.
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Aanna 1 year ago
Careful with the timing. I made this in my cast iron pan and wandered away from the oven during the initial 20 minute baking. Came back to find the bottom and edges badly burnt.
The unburnt part were good, though!
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Gordon Wagner 1 year ago
>brandied cranberries
You I like.
6This is helpful
Amberlea 8 months ago
I do something very similar:
Heat 2 tablespoons of brown sugar, 2tbsp butter and about quarter cup of rum in a pan. Cook it for a mini the or two. Attached sliced bananas at the very end and stir for a few seconds. Pour over pancakes or icecream.
5This is helpful
Ana 1 year ago
Excellent, simple recipe that yields delicious results BUT way too much butter. Next time I'll try 2tbs butter instead of 4, it should be plenty.
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CB 5 months ago
Recipe says 4-6 servings, but my boyfriend and I devoured the whole thing as soon as it came out of the oven.
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Peter 5 months ago
4 tbsp is a lot of butter. It baked and tasted fine with 2.5 tbsp.
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Izzy 7 months ago
It could use a little salt! I used unsalted butter, and found it needed a bit of salt.
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VAP 7 months ago
Heed Helen's advice below carefully: adding sugar to the batter will cause the concoction not to rise as well as it should. Sprinkling sugar once it comes out of the oven is the best way to add sweetening..
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VKent 10 months ago
I substituted Pamela's Gluten Free All Purpose Flour. It is just as amazingly great. My son (18) is over the moon. We used strawberry cream cheese and 4-fruit spread as toppings. I won't cook it quite as long at 425, as the gluten free flour seems to scorch just a tad faster.
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James 10 months ago
I followed the directions as listed. I did let the cast iron skillet preheat with the oven and then added the butter when it was hot. After it melted I added the batter and popped it back in the oven.
I topped it with some diced honeycrisp apple I saluted in butter, cinnamon and sugar.
Next time I'll only use 2 tbsp butter and probably add the apple with the batter.
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Rita 1 year ago
Dutch pancake actually means German pancake referring to the German immigrants that first settled in Pennsylvania.
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CDM 4 months ago
This is the best version of this I've tried as a basic Dutch Baby recipe. I do add a few pinches of salt. It puffs up reliably every time. The classic topping is lemon and powdered sugar.
Omit the nutmeg and add pepper, then cook in muffin tins and you have perfect Yorkshire Puddings--or at least ones like my ex Mother in law in Wiltshire use to make. I spent decades and several oven fires trying to make those damn things and finally did it by adapting this recipe.
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Jac 4 months ago
Utterly delicious. Followed the recipe precisely and loved the butteriness. We served it with raspberry coulis and double cream.
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Condiment queen 1 month ago
So easy. So good. A cautionary note: Watch your baby as it bakes! Mine was golden brown in 15 minutes, 5 minutes faster than the recipe states. Also, this fed just two people in our household.
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Alexi 3 months ago
This was my first time ever making a dutch baby and I will definitely try doing it again - it's so easy. Helpful suggestions from others to use 2 tbsp of butter instead of 4. I also followed the recipe exactly and took mine out of the oven after only 16-17 minutes. It will burn quickly so keep an eye on it!
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John Maietta 3 months ago
Seattle Times first published this recipe around 1987. Have been making ever since. Works well in a large cast iron pan or in a work. Crispy on the edges, dense and creamy in the center!
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Karen 3 months ago
Cooks illustrated had a good recipe for this and said it was best to put it in a cold oven then turn on the heat. It puffs out more. Definitely the way to go.
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Eric 3 months ago
In the UK they are known as Yorkshire Puddings. Served with Roast beef savory. Sugar is left out. You can also put raw meatballs into the batter or Sausages. Again leaving out the sugar. Served with onion gravy. cook as per recipe.
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Rick 3 months ago
This is also a terrific breakfast to make as a guest when you overnight at someone else's home. Just pack the dry ingredients in a Ziploc bag; they'll almost surely have some butter and some milk on hand. It's always a crap shoot with my friends if they have a decent cast iron skillet (my go-to for Dutch Baby) so I have been known to bring my own just in case. And a jar of really good preserves. But talk about appreciative hosts!
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Di-Ann 4 months ago
Use this recipe all the time as written. I use a glass casserole dish for this Easter brunch i it came out just stunning.
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dutchroo 4 months ago
For my 12 cast iron skillet, this didn't make enough. I've adjusted the amounts as follows:
4 eggs
3/4 cup flour
3/4 cup milk
1 1/2 tbsp sugar
... and the rest I kept the same.
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K LINDEN 7 months ago
I used a cast iron pan and melted the butter on the stove top. I turned off the heat as soon as it began to sizzle and just let the butter melt on its own while I made the batter. Maybe that would help you?