I’m always a sucker for ordering a dutch baby pancake dish when I see it on a menu at a restaurant, whether it’s a sweet or savory breakfast dish or as a dessert! And it’s definitely a show stopper when done right. So I figured… why not make it at home? And I quickly learned they’re very easy to do as long as you follow the instructions exactly!
- 3 eggs room temperature
- 3/4 cup whole milk room temperature
- 3 tablespoons unsalted butter, melted separate out 2 tablespoons, save 1 tablespoon for later step
- 1/2 cup flour
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Place a cast iron skillet in your oven and begin preheating the oven to 450 degrees. Let the skillet heat up for about 25 minutes.
In the meantime, add eggs to a blender on high for about a minute. You want the eggs to be nice a frothy!
While the blender is still on, slowly add in the milk and then 2 tablespoons of butter. Stop the blender and add in the flour, cornstarch, salt and pepper. Blend until just combined.
Remove the skillet from the oven (with oven mitts!) and add in the remaining 1 tablespoon of butter and coat the entire bottom and sides of the skillet with the melting butter. Quickly add in the liquid mixture and transfer to the oven. Bake for 20-25 minutes.
The best part is how versatile you can get with the toppings. You can go pretty traditional and add cinnamon apples or do berries with whip cream and powdered sugar. You can also make them savory and add scrambled eggs, lox and avocado or spinach and sausage with poached eggs!