Dutch babies hold a special place in my heart ♥. My mom used to make them for us as a kid and any day that started with a Dutch baby was a good day. These fluffy, souffle-like pancakes are so simple to make (kids can do it), require few ingredients, 1 bowl, and a whisk. That’s it. These babies are beautiful, delicious and the perfect vehicle for a mound of fresh fruit.
When I started making them for my kids, I initially used this NYTimes Food recipe. It’s awesome, don’t get me wrong, but I thought it had a bit too much butter and I wanted to add a little more flavor. The great thing about Dutch babies is they are versatile like that. Feel free to play around with it yourself. They’re pretty forgiving.
Here is my version of the amazing, the beautiful…Dutch Baby. Make it for breakfast, brunch, lunch or dinner. Heck, make it as a snack. These babies don’t discriminate.
Adapted from: NYTimes Food
3 large eggs
½ cup all-purpose flour
½ cup whole or reduced fat milk
1 tablespoon sugar
Pinch kosher salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
2 cups fresh mixed berries (or any other fresh fruit)
Juice from ¼ lemon
Powdered sugar, for serving
Preheat oven to 425 degrees.
In a large bowl, whisk eggs until light and starting to foam. Add flour, milk, sugar, cinnamon, salt and vanilla. Whisk until just combined.
Place butter in a 10-inch oven-proof skillet or metal pie dish*. Place in oven and allow butter to melt, 1-2 minutes (keep your eye on it to make sure it doesn’t burn). Pour batter into skillet/dish, return to oven and allow to bake for 18-20 minutes, or until set and browned on top.
Top with fruit and a squeeze of lemon, sprinkle with powdered sugar and serve immediately.
*If you use a pie dish, spray the sides with oil after your butter melts so the Baby doesn’t stick.
Per serving: (1/4 pancake) Calories: 220 Total Fat: 10.5 g Saturated Fat: 5.5 g Cholesterol: 158 mg Sodium: 85 mg Carbohydrates: 24 g Dietary Fiber: 2 g Total Sugars: 10 g Protein: 8 g