I was in the mood for a new breakfast dish one morning a few years ago, as I hungrily browsed the web for inspiration. The promise of both incredible lift and alluring creamy texture initially drew me to the Dutch Baby. This is an odd name for a fantastic hybrid dish that brings together the best of a popover, crepe, and pancake: spectacular poof, crispy edges, and subtly sweet custard-like middle. Rush your guests to the table as this flamboyant beauty of a breakfast dish comes out of oven! This recipe is adapted from Cooks Country.
Yield: Serves 4
- 1 tablespoons vegetable oil
- 3 eggs
- 1 1/4 cup skim milk
- 1 tablespoon butter, melted and cooled
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 2 tablespoons powdered sugar
- 3 cups mixed berries (for garnish)
- Heat the oven to 450. Coat the bottom of a 10 inch cast iron skillet with oil. Set in oven to preheat while you prepare the batter.
- Whisk the eggs in a stand mixer or with handheld mixers until they become lighter in color, approximately 1 minute. Add the milk, butter, vanilla, and almond. Mix briefly to combine.
- In a separate bowl, whisk together the dry ingredients (flour, cornstarch, salt, and powdered sugar). Whisk until combined.
- Gradually add the dry mixture to the the egg mixture and whisk to combine until smooth.
- When the oven is preheated, carefully (it will be very hot!) remove the cast iron skillet from the oven. Pour the batter into the skillet, and rotate to distribute evenly.
- Return the skillet to the oven and bake the Dutch Baby for 20 minutes until the middle is just set and the sides are puffed up and golden brown.
- Remove from the oven and serve while piping hot. Note, for the sake of presentation, you might one to time this one to when you have guests seated at the table and waiting, it is a pretty spectacular dish fresh from the oven, but the puff only lasts a minute or two. Serve with extra icing sugar, maple syrup and berries.