Crispy-Puffed Dutch Baby

Crispy-Puffed Dutch Baby

A little known fact about me is that they used to call me Crispy Puff. In all seriousness, I love starting my day having a delicious breakfast on a weekend morning. There are few things better in life than to spend a lazy Sunday morning, making breakfast and just chillin’ with a cup of coffee. It’s even better with some reggae or chill beats playing in the background. To  just take a moment and let life slow down for a few moments.

I’m not sure how or why one morning I had the urge to make a Dutch baby. It wasn’t something I remember having at a restaurant or anything like that. Regardless where the inspiration came from, I’m happy I tried it. Now it’s one of my favorite things to make especially with a side of bacon, because always have bacon. It’s so easy to make, it doesn’t take many ingredients, so what more do you want?

This recipe is easier than making individual pancakes because you just pour the batter into 1 pan. My must have toppings is warm maple syrup and lemon juice. Other favorites are fresh blueberries and strawberries with a little dusting of powder sugar. Any way you top it, it’s always good. If you’re a fan of breakfast foods, this is one for your arsenal.

Dutch Baby Recipe

Yield: 4 Servings
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

Ingredients

·      Eggs 3ea.
·      Flour ½ cup
·      Milk ¼ cup
·      Sugar 1 TBSP
·      Nutmeg 1 Pinch
·      Unsalted Butter 4 TBSP
Toppings (Your Choice): Maple Syrup, Lemon Juice, Fresh Fruit, Preserves, Powdered Sugar, Cinnamon.
  1. Place a dry medium/large iron skillet in the oven and preheat your oven to 425°.
  2. In a mixing bowl, combine eggs, flour milk, sugar and nutmeg. Use a whisk or hand blender to mix batter until smooth.
  3. Remove the preheated skillet from the oven and melt butter in the pan being careful not to burn the butter. Once melted, add the batter to the pan and return it to the oven.
  4. Bake for 20 minutes, the pancake should puff up and get golden browned.
  5. Lower the temperature to 300 and bake for 5 more minutes.
  6. Remove the pancake from the oven and cut into wedges. Serve immediately with toppings of your choice.

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Crispy-Puffed Dutch Baby

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Servings 4 People

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 3 ea. Eggs
  • 1/2 Cup Flour All purpose
  • 1/4 Cup Milk
  • 1 Tbsp. Sugar
  • 1 Pinch Nutmeg
  • 4 Tbsp. Butter unsalted

Instructions
 

  • Place a dry medium/large iron skillet in the oven and preheat your oven to 425°.
  • In a mixing bowl, combine eggs, flour milk, sugar and nutmeg. Use a whisk or hand blender to mix batter until smooth.
  • Remove the preheated skillet from the oven and melt butter in the pan being careful not to burn the butter. Once melted, add the batter to the pan and return it to the oven.
  • Bake for 20 minutes, the pancake should puff up and get golden browned.
  • Lower the temperature to 300 and bake for 5 more minutes.
  • Remove the pancake from the oven and cut into wedges. Serve immediately with toppings of your choice.

Notes

TOPPINGS (YOUR CHOICE): MAPLE SYRUP, LEMON JUICE, FRESH FRUIT, PRESERVES, POWDERED SUGAR, CINNAMON.
A squeeze of lemon juice, maple syrup and a light dusting of powdered sugar is a minimum must-have for me on toppings.
You may want some bacon, eggs, fruit or some side-dish if you’re splitting this with 4 people as it is fairly thin and not very filling. 
If you split this recipe with 2 people you will have at least 2 servings each which usually is filling enough for me. 
Keyword bacon,, breakfast, brunch