Cast Iron Skillet Dutch Baby

Most Southerners haven’t heard of Dutch babies, named for the Pennsylvania Dutch even though they originated in Washington state in the 1940s (derived from German pancakes). They’re especially popular in the New England area where some restaurants specialize in them the way we now have crêperies. They’re equally versatile to crêpes and can be made sweet or savory, with or without fillings. A little bit pancake, a little bit brioche, and a lot easy— far easier than pancakes and that’s saying something! It takes less than 5 minutes of prep and by the time you’re done with your first cup of coffee you’re pulling it out of the oven. Note that this is a “Grandma’s biscuits” type dish where everyone has their own recipe; I like this one because it uses more eggs (we have backyard poultry), plus it comes out just right for 3-4 people. If you’re cooking for a crowd you can just use the ratio of ⅓ cup flour plus ⅓ cup liquid per egg, and use a larger skillet or a muffin pan (shorten the cooking time for individual Dutch babies in a muffin pan) as needed. Incidentally, collecting cast iron muffin pans is a whole other rabbit hole to fall into.
August 30, 2016

Ingredients

SERVINGS: 3 – 4 Serving(s)
  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar (leave out for savory version)
  • Pinch of ground nutmeg and/or cinnamon (leave out for savory version)
  • 3-4 tablespoons butter

Preparation

Topping ideas: Powdered sugar and lemon wedges (traditional); chopped fruit, syrup, honey or preserves; yogurt and nuts; bacon and cheddar; figs and gorgonzola; prosciutto and melon; mozzarella, tomatoes and basil; sauteed potatoes and onions; mushrooms, thyme and Parmesan; or use as a breakfast sandwich wrap for heavier toppings

Adjust to the middle oven rack. Put a well-seasoned 8-10-inch cast iron skillet in the oven (the smoother the surface the better) and preheat to 425°.

Blend the eggs, milk, flour, sugar and pinch of spices either with a whisk or food processor until smooth and slightly fluffy (3 minutes or less). Remove skillet and put butter in the hot skillet, twirling the pan until butter is completely melted and coats the bottom and sides of the pan (quickly, do not let it burn). Pour the batter in the skillet and place in the center of the oven. Bake 20 minutes, then adjust temperature to 300° and bake an additional 5 minutes. While baking, prepare toppings if desired.

Remove from oven, add toppings, slice (or tear), and serve. If you want warmed toppings, pull the Dutch baby from the oven just before it is done, sprinkle on the toppings, and put back in the oven for 1-5 minutes.

Ingredients

SERVINGS: 3 – 4 Serving(s)
  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar (leave out for savory version)
  • Pinch of ground nutmeg and/or cinnamon (leave out for savory version)
  • 3-4 tablespoons butter

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