Original Dutch Baby Recipe - OMG!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

strawberries

🥗Healthier: raspberries

💰Cheaper: frozen strawberries

Frozen strawberries are often less expensive and still flavorful.

Place 3 eggs in warm water to bring them to room temperature.

Preheat the oven to 425°F (220°C).

Use a 10-inch cast iron pan and heat it in the oven for about 10 minutes.

In a mixing bowl, combine the eggs, whole milk, sugar, and vanilla extract; blend until fully scrambled.

Add 1/2 cup of all-purpose flour to the mixture and blend for another 10 seconds to incorporate air.

Remove the hot cast iron pan from the oven and add 3 tablespoons of room temperature butter, swirling to coat the edges.

Pour the batter into the hot pan; it should sizzle upon contact.

Immediately return the pan to the oven and give it a slight shift to ensure the batter coats the edges.

Set a timer for 15 minutes to bake the Dutch baby until puffed up.

Once baked, observe how it puffs up and then deflates after removal from the oven.

Prepare whipped cream by mixing about 1/2 cup of heavy cream with powdered sugar (and optional vanilla).

Sprinkle lemon juice from 1 lemon all around the Dutch baby, especially around the edges.

Generously dust powdered sugar over the top and edges of the Dutch baby.

Slice fresh strawberries and blueberries to top the Dutch baby as desired.

Serve immediately, enjoying the whipped cream melting into the warm pancake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens