dutch baby, baby!

Has it been a while since you have had something warm from the oven for breakfast? Do you have some eggs, half and half, and flour in your kitchen? Do you have an oven? Do you like eating yummy things with your baby (your literal or figurative baby) while you sip coffee and browse your Instagram feed from the night before? If you answered yes to any of these questions then, boy, do I have the thing for you! It’s called a Dutch baby and it’s the perfect way to enjoy the morning with your literal or figurative baby! 

Dutch Baby, Baby!

serves 2 (you and your baby) with leftovers, or 3 if you’re into that kind of thing…

A Dutch baby is basically a thick, egg-tastic pancake. This recipe is adapted from a recipe in Molly Wizenburg’s book A Homemade Life. If you haven’t heard of Molly, read her blog, or read this book, you are missing out. She is kind of a big deal (she writes for Bon Appetit and has her fingers in this, this, and most recently this). I really admire her writing, recipes, and cooking style, so much so that I gave each of my sisters her book last Christmas. Her recipes are unpretentious, simple, and easy to adapt to ones liking or dietary preferences. This recipe can be served quite simply, like with a sprinkling of lemon juice and sugar, or with some fresh fruit, or with jam. Or, you could omit the last three ingredients I have listed and make a savory version by adding some grated cheese, parsley, and sausage to the batter if you want to get crazy with your Dutch baby, baby!

I N G R E D I E N T S

2 tablespoons butter

4 eggs

1/2 cup (4 fluid ounces) half and half

1/2 cup all-purpose flour

a pinch of salt (increase to 1/2 a teaspoon if you are going the savory route)

1 tablespoon sugar 

one lemon

powdered sugar

D I R E C T I O N S

Preheat the oven to 425° F. Melt the butter in an 8-inch cast iron skillet over very low heat on the stove. Coat the pan with the melted butter using a pastry brush or paper towel. If you don’t have a cast-iron skillet, you can use an 8-inch cake pan. 

While the pan is preheating, crack the eggs into a blender or large measuring cup. Add the half and half, flour, salt, and sugar to the eggs.

If you happen to have vanilla sugar, this is a great opportunity to use it (Babies love vanilla sugar).

Blend until the batter is smooth and completely combined.

Pour the batter into the preheated skillet (or cake pan) and place it into the oven to bake for 20 minutes or so. 

The Dutch baby is ready when the edges have poofed up significantly and are a light golden brown. The center should be set and will not look wet or liquid at all. 

Remove the Dutch baby from the oven and as per Molly’s instructions, douse the top with fresh-squeezed lemon juice. 

And, as per my instructions, generously cover the surface with a good layer of powdered sugar.

Then, serve your literal or figurative baby some Dutch baby and enjoy!