Maple Dutch Baby
This recipe came to me verbally over a campfire and some slow-roasted shrimp and pineapple skewers. Two of the coolest people I know just moved out to Colorado and their parting gift to me was to tell me about the incredibly simple, unique beauty that is the breakfast Dutch Baby pancake. “Just whisk the milk, flour, and eggs, and make sure your pan is really, really hot.” Okay, fair enough. Thank you Mike and Sherry. 🥰
what you need
3 eggs
3 tablespoons butter, preferably salted
1/2 cup milk
1/2 cup flour
1 tablespoon sugar
Cinnamon & nutmeg
Cast iron skillet
Topping options: powdered sugar, maple syrup, fruit (stewed apples or berries), fresh whipped cream
A note on humidity: I make this all the time in Virginia and it comes out beautifully. But I have made it several times in Florida with little success (even during the winter months). Humidity has a huge impact on this dish. Cutting down on the sugar can help since sugar retains moisture.
how to make it
Preheat oven to 425.
Blend all ingredients except the butter in a blender until smooth.
Place butter in cast iron skillet and transfer to oven until the butter has just melted.
Remove skillet from oven and slosh (technical term) the butter around until it coats most of the bottom of the skillet. Then pour in the batter and return to the oven.
Cook for 20 minutes. The pancake should become puffy and golden. Then, lower the temperature to 300 and bake for 5-10 more minutes. During this entire process, try to avoid opening the oven at all.
Remove, decorate, cut into slices, and serve. Drizzle with maple syrup and fruit. Or top with powdered sugar, fresh whipped cream, and a compote. Get creative!
