The Dutch baby is a popular American dish and is strangely unknown by the Dutch. Ironically enough its origins are German. The batter expands during baking and crawls up the sides of the cast iron, until it formed a very airy bowl. The most beautiful Dutch baby is made in a large cast iron pan, but the recipe is easily adjusted to smaller sizes. Us a small cast iron pan with a diameter of 15-cm, or two smaller ones of 12cm.
You can use regular oven dishes if you don’t have cast iron, but use a bit less butter. The Dutch babies will be loose in those dishes, so be very careful when taking them out of the oven. Hot butter burns…
- 10gr unsalted butter
- 1 large egg
- 2 tbs flour
- 2 tbs milk
- 2 tsp sugar
- 1/4 tsp vanilla extract
- pinch of salt
Heat the oven to 220°C.
Place the butter in the pan and put it in the oven until the butter has melted, this takes approximately 3 minutes. Do keep an eye out to prevent the butter burning.
Mix the flour, melk, sugar and salt in a bowl. When you have a lump free batter, add the egg and vanilla and mix well.
Take the hot pan from the oven. Pour the batter in the pan.
Bake for 18 minutes, lowering the temperature to 180°C after 6 minutes.
You can eat a Dutch baby with knife and fork, but I much rather fill it, roll and eat it with my hands.
Serve filled with:
- Blueberryjam and vanilla ice cream
- Lemon curd and blueberries
- 1 pear or apple, peeled and sliced. Bake until soft in some butter and serve warm with honey and/or cinnamon
- Wedges of orange and/or grapefruit with Greek yogurt