The Perfect Dutch Baby
The Perfect Dutch Baby -- crispy outer edges with an almost custard-like inside! Top with a dusting of powdered sugar, sliced fruit, maple syrup, or fresh lemon juice! A great fall breakfast, or brunch dish that your whole family will love!
Servings: 1 -2
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour sifted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon or pumpkin pie spice {optional}
- 1 pinch of salt
- 2 tablespoons butter or coconut oil
- 2 tablespoons powdered sugar for dusting {optional}
- OPTIONAL TOPPINGS:
- fresh fruit cinnamon/sugar, nutella, maple syrup, honey, and/or fresh lemon juice
Instructions
- Place a 10-inch cast iron skillet inside the oven and preheat to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, vanilla and pinch of salt.
- Remove the skillet from oven and reduce heat to 425 degrees F (220 degrees C). Carefully melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, approximately 12 minutes. Remove promptly and sprinkle with powdered sugar {optional, but highly recommended}! Serve immediately! Enjoy!
Notes
Recipe adapted from All Recipes: https://allrecipes.com/recipe/dutch-babies-ii/