Call it a hunch, but we know what you're looking for in a brunch dish. Something impressive that's also quick and easy. Better break out the cast iron skillet. 'Cause it's time to go all Dutch Baby on brunch.
The Dutch Baby also answers to the name German pancake, though, as Chef John explains, "It has little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as 'Dutch,'" a corruption of the German word Deutsch.
The one thing a Dutch Baby surely is, whatever you're calling it, is quick, easy, and delicious. OK, yes, those are three things. But then, it’s also crispy and custardy, with a delicious crepe-like flavor. It's these six things...and more.
And the good news just keeps on coming. Because you probably have the ingredients on hand. Here's all you need for the batter:
For best results, however, start with room-temperature ingredients. Cold ingredients won't cut it. To take the chill off quickly, put the eggs in warm water for a few minutes and microwave the milk for about 10 seconds.
To make the recipe, you'll simply blend the batter ingredients together in a blender.
And then pour the blended batter into the center of a hot, hot cast-iron skillet, into which you've already melted clarified butter. (Why clarified butter? It won't burn or splatter when the batter hits the hot butter.)
Here's what it should look like when the batter hits the butter.
Then pop it into a hot oven (425 degrees F for 20-to-25 minutes).
Make it snow! Enjoy your Dutch Baby topped with butter, lemon juice, and a generous dusting of powdered sugar. Or add fruit and syrups and whipped cream. Go nuts!
VIDEO: How to Make a Dutch Baby
Watch Chef John create his Dutch Baby masterpiece! "I like to use a little less batter than many recipes call for," he explains. "I think this provides the best crispy-to-custardy ratio."
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