Introduction: Easy-Bake Dutch Baby

This is delicious treat, very simple to put together and perfect for breakfast, dessert or anytime you get a craving for something sweet and decadent but don't want something heavy or too rich.

Because it's so easy to make and requires the simplest ingredients, it really saves the day when you have unexpected company drop by! You can really make a beautiful presentation with this. Others will be impressed and delighted, and you won't spend all afternoon in the kitchen!

Step 1: Gather Your Tools and Ingredients.

You will need:

SOFTWARE:
1 cup milk
1 cup unbleached white flour (all-purpose or baking)
2 jumbo or XL eggs (or 3 large/medium)
2 tbs butter
2 tbs sugar
1 tsp vanilla extract
1 pinch salt

About 2 cups fresh berries or other fruit for topping.

HARDWARE:
10-12" cast iron skillet or other oven-proof skillet (no plastic handles)
(a pie dish works, I am told, but I've never used anything but my trusty skillet)
Measuring Cup
Measuring Spoon
Whisk


FILLING:
You can use any fruit to fill. Traditionally it is berries, but this time I used a delicious organic papaya I picked up at the farmer's market and some leftover fresh pineapple I had in the fridge. You can also blend a couple tablespoons of honey with a few tablespoons of cream cheese and spread that on before sprinkling the berries on for a more crepe-ish experience.

Step 2: Preheat Oven and Skillet Together.

Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour in.

Set oven for 425* and get to mixing up the rest of the ingredients.

Step 3: Mix Up Ingredients

In a mixing bowl, whisk together all remaining ingredients at once. Remember you used the butter in the skillet, none goes in the batter. Don't forget a pinch of salt!

It should be about the consistency of pancake batter.

Step 4: Coat Pan Walls With Melted Butter.

The butter should be melted by now, you can spread it around to coat the walls.

Step 5: Slice Fruit While Dutch Baby Is Baking

Slowly pour all the batter in the skillet, and put it back in the oven at 425* for 18 minutes.

Meanwhile slice up your fruit for the topping.

When 18 minutes have passed (set a timer) reduce heat to 325* and bake an additional 8 minutes, until the pan cake is golden brown.

Step 6: Remove From Oven.

Now that it is all golden brown and beautiful, carefully remove from oven and place on a safe place such as the stove top or a sturdy wooden board. NEVER set hot cast iron on a cold surface like marble or granite! You run the risk of your skillet or pot cracking from the rapid change in temperature.

Step 7: Let It Fall.

Now sit back and watch the cake fall. This is supposed to happen, don't be sad.

Step 8: Top With Fresh Fruit and Serve!

If desired you can sieve confectioners' sugar over the top for extra sweetness. Either way, serve while still warm from the oven with fruit spooned into the center of the pancake.

That's it!

Comments

author
dmorgan (author)2016-01-24

my wife and I tried your recipe this morning. not a fan. It rose perfectly, up the sides of my 12" skillet. The result was very dense and bland. Maybe the baking time was too long?

author
rupamagic (author)dmorgan2017-06-08

Sorry I about your experience not being so great. I am not sure why yours would be dense, perhaps less time in the oven, perhaps a thinner mixture would be more light. As for the bland, it really is intended to be simply a vehicle for the filling so you can play with the seasoning a bit, perhaps add sugar to the batter. I like to fill these with mushrooms and roasted veggies too so I prefer the neutral, yes I suppose bland version. Thanks for trying it out and commenting, I may try to rework the recipe at some point to see if I can come up with a fluffier and sweeter version.

author
KelliC10 (author)dmorgan2016-07-04

My grandmothers recipe has half this amount of flour and milk, maybe try with 1/2 cup of those and it should be lighter.
Also try it with lemon juice and powdered sugar, its my favorite topping by far.

author
TayFlash (author)2015-04-08

When ever i make these for my husband and i we put powdered sugar and a little marion berry or Boise berry syrup and its amazing

author
chrisseh made it! (author)2015-03-08

Delicious! Next time, I'm going to bake mine for a little less time now that I know how my oven responds to this recipe (Top edge was slightly burnt. My kitchen floor seems to be slanted, everything I make tends to gravitate in one direction. No worries, it sliced off easily and still looked fabulous!) Made an apple cinnamon fruit sauce to serve with it. Also good with just some butter and lemon juice brushed on top.

dutch-baby.jpg
author
lynsky6 (author)2014-08-31

One more comment on the name...Deutsch, as in Deutschland, as in Germany...mis pronounced by Americans as Dutch (ergo, Pennsylvania "Dutch")...quite probably reason why the Dutch don't really know what the heck this is! Making one right now...great easy recipe, thanks!

author
droid61 (author)2014-05-23

I made this in a cast iron skillet and it came out great. I topped it with Cherry pie filling, it was very tasty. This is a very easy to make treat. Thanks for sharing.

author
madams20 (author)2013-01-01

I have made these twice. The first time, I heated up the pan & butter from a cold oven as directed, but did not spread the melted butter up the sides of the pan. The butter solids had browned a bit, so I wasted no time, and poured my batter in the pan and baked as directed. The Dutch Baby was perfectly symmetrical (but not quite as tall). This time, I put the pan with the butter into the oven as it was approx. 1/2 preheated so the butter solids didn't brown. I also brushed the butter up the sides. Due to there being less butter to lubricate the bottom of the pan, I had a real sticking problem. I think one way to remedy this problem would be to grease the sides of the pan with shortening prior to preheating the pan with the butter. Of course, I could be completely off base and overthinking things, too.

author
vicki1000 (author)2011-08-22

There is a great Pancake house near me that makes these Dutch Baby's. My favorite is called the Garden Baby. It is make with a vegetable medley cooked in with the pancake. Amazing! Anyone know how to adjust the recipe for such a thing? It also had cheese in it.

author
suayres (author)2011-05-09

Yorkshire pudding is traditionally baked in some of the fat rendered out when you roast beef (especially standing rib-roast) & served alongside. It's delicious with gravy. My mom maintained that it was made to stretch the meal, so you could save $$$. I dunno about that, but I always preferred the pudding to the beef....

author
Dave A (author)2008-04-02

I am Dutch and although it looks delicious I never heard of it. Eet smakelijk (bon apetit)

author
rupamagic (author)Dave A2008-04-03

My family is Dutch also (van Gelder), but in USA for many generations. To be honest I haven't done the research I should have I suppose. I learned it years ago from a girl that I stayed with for several months in Enschede (in Holland), which is only a few miles from the German border. I have looked it up online and found several varieties of the same recipe, always called a Dutch Baby.

author
hailalli (author)rupamagic2010-01-03

 I always assumed that, whatever country it is from, someone made it and her kid said, "Hey mom! It looks like the dutch oven had a baby!" (Or babies, if it was cut up before the kid saw it.)  Just a guess though.

author
firefighter1333 (author)Dave A2008-07-20

me 2

author
shooby (author)Dave A2008-04-03

Ook nooit van gehoord. Rupamagic, when you say Dutch, do you mean Pennsylvania Dutch? Your ingredients look American, so I'll assume that's the case. If so, then maybe you should call this German cake, because the Pennsylvania 'Dutch' are actually German.

author
Patrik (author)shooby2008-04-03

Yeah, never heard of this either (flemish here). Looks amazing though...

author
rupamagic (author)Patrik2008-04-03

Try it, you'll like it!

author
aphrael (author)rupamagic2008-04-05

I'm actually Dutch and I've never heard of this either. But that might just be because I'm not much of a cook :P... This looks delicious though, and not too hard, so I'm definitely gonna give it a try!

author
rupamagic (author)shooby2008-04-03

Hmmm... milk, eggs, flour, sugar and butter? Pretty sure we had all of these ingredients readily available when I was staying in Holland, but it has been many years, maybe things have taken a turn for the worse? Or maybe you were referring to the fruit? As I said, berries were the traditional topping, but I use whatever I have on hand. It works with just jam or honey as well. In any case, as I mentioned to another commenter, I learned it from another Dutch girl while living in Holland, and she didn't give me a name for it other than pan cake, but if you look it up online many recipes are available all calling it a Dutch Baby so I used what I thought people would recognize when searching recipes. I hope you try it out and enjoy it!

author
shooby (author)rupamagic2008-04-03

Yeah, definitely will, especially since it has all of the ingredients necessary to make dutch pancakes, which I make quite regularly.

author
rupamagic (author)shooby2008-04-03

Dutch pancakes? Please give me that recipe! Is it very different from this? My friend in Holland only called this a pancake when she made it.

author
shooby (author)rupamagic2008-04-03

Below is a recipe for Dutch pancakes (pannenkoeken), it seems pretty close to how I make them, but I never really measure the ingredients out. Same ingredients as ordinary US pancakes, except they are thinner, and so are allowed to spread out over a large frying pan when you cook them. These are the missing link between France's crepes ad America's hot-cakes.

Traditionally, these are eaten with fruit and powdered sugar, or with something savory like ham, bacon, sometimes sausage, etc. Almost always though, butter is added first.

To eat them, roll them up into a long tube (for a more cultural experience, try to avoid thinking of it as a burrito :). Then cut into bite sized pieces (i usually cut and eat one piece at a time, because otherwise pieces unroll and become a mess).

Enjoy!

http://home-l2.tiscali.nl/~sparhawk/cuisine.htm#parthh

author
kiaulune (author)shooby2008-04-03

These are almost identical to German Pfannekuchen I learned to make in Munich. As for the Dutch Baby, it's very slightly similar to yorkshire pudding. I guess it's the same general idea, at least.

author
patmac (author)2009-06-04

I make these and have filled them with sweetened cooked apples and they are delicious. My favorite filling however is just a simple one. I sprinkle powdered sugar over the top and squeeze a 1/4 of a lemon over that. It's fast and easy and tastes great.

author
Sooz (author)2009-04-03

I'm a Kooiman and asked my granddad. He says he knows this as a German pancake, but since German = Deutsch, when it came to America, people began to call it Deutsch cake. He does not know how it came to be called a baby!

author
Ninzerbean (author)2009-02-25

Thank you so much for doing this! I used to eat these things at a breakfast place that I think was part of a chain and they called them Dutch Babies too and served them with lemon slices to squeeze and they were dusted with confectioner's sugar. They also came with a side of apple sauce that I never used. I will make them soon.

author
rupamagic (author)Ninzerbean2009-03-27

Yay! Enjoy!

author
RyuuKasai (author)2009-01-02

This looks absolutely delicious... I can't wait to make one and dig in. Maybe someone decided to make this, and "Dutch Baby" was some sort of an in-joke for them, and was thus applied to the recipe. Names are anything but logical. : )

author
Marijtho (author)2008-05-30

Whatever you want to call it (I think it's German because the Dutch translation for German = Duits) it taste very good. And in case you like to know the Dutch way of eating and cooking, try http://www.hollandsepot.dordt.nl/dutch/dutch.html

author
rupamagic (author)Marijtho2008-05-31

Fabulous, thanks for the link!

author
reedz (author)2008-04-03

Where is the baby?

author
rupamagic (author)reedz2008-04-03

hahahaha, I wondered the same thing when I finally found a name for it! Maybe it's a poor translation of something else. You know? Or maybe it's like "having a bun in the oven" when pregnant... oh the possibilities. If anyone knows, please share.

author
Yoooder (author)rupamagic2008-05-29

Is it wrong to call it a Dutch Infant or Child?

author
reedz (author)Yoooder2008-05-29

Hmm... it depends on your meaning of the word "wrong" I think there is secretly a baby in there anyway, that's what makes it so tasty.

author
wocket (author)rupamagic2008-04-04

nope, it's called dutch baby by my mum, who's dutch, so you got the name right. :)

author
rupamagic (author)wocket2008-04-05

Well there you go! Thanks for sharing.

author
Marijtho (author)2008-05-29

I'm Dutch (and live in Holland) and I never heard of it too (and I love to cook). I can't imagine a Dutch person to make this for breakfast. Most Dutch people eat a slice of bread or yoghurt with cereals.

author
rupamagic (author)Marijtho2008-05-29

Yes, it is a pretty elaborate looking breakfast for most people I know as well, but it's very simple and so a nice treat for a special day, or when you are feeling decadent but not wanting to eat something very unhealthy. As for the origins, I have heard several people say they think it is actually German, or Pennsylvania Dutch, but do a Google search for "Dutch Baby recipe" and you will come up with over 300,000 results! So someone is propagating this heinous misunderstanding, including many people in Holland! I lived only five miles from Germany when I learned it from a friend's mother (Dutch) but she just called it a fruit pancake. If it seems too much for breakfast, try it for dessert sometime. Thanks for your interest in my instructable, I hope you enjoy it, whenever you try it!

author
hedgiehog (author)2008-04-03

mine just poof up, no sides :(

author
rupamagic (author)hedgiehog2008-04-03

Hmmm... I don't know why. Do you use a cast iron pan? Do you preheat it as the oven preheats (until the butter melts)? Do you use the same recipe I do? I've seen many recipes for Dutch Baby online but none with the same proportions as mine, maybe that makes a difference. I posted mine on RecipeZaar even though they have several already, because mine has very different measurements than any I have seen online. The only reason I still make this so often is because I never had to write down the ingredients. It's just 1s and 2s, no fractions to remember or mix up. Try it exactly as I presented it and hopefully you will get the rise you have been missing!

author
hedgiehog (author)rupamagic2008-04-07

i dont know whhy, i used your exact recipe, same pan, exact same everything, but still no poof. maybe im not using the right flour

author
rupamagic (author)hedgiehog2008-04-09

Really? I usually use organic all-purpose unbleached white flour, but have used non-organic Gold Medal brand all-purpose unbleached white flour with the same results. I have messed with the ingredients a lot and have found it's pretty fool proof, even if you add more milk, less flour etc. I don't know why you are not getting the rise. You could try more butter, but I am thinking the process is more important than the exact ingredients. Be sure to put the skillet in the COLD oven, with the butter in it, set the oven for 425 or 435, let the butter melt, THEN pour in the batter to the hot pan and put it back in the oven. Make sure to treat it gently from there on out. Any bumps to the stove could cause it to fall prematurely or not rise properly so close the oven door, set your timer for 18 minutes and leave the kitchen. When the timer goes off you can CAREFULLY peek, then reduce the heat to 330 and wait about 8 more minutes for it to be done. Please let me know if this works after you try it again. Good luck!

author
hedgiehog (author)rupamagic2008-04-09

i did everything exactly the same, i'll check just to be sure i didn't use bread machine flour.

author
Yoooder (author)hedgiehog2008-05-29

I got mine to rise on the sides and not too much in the middle. I've got an el-cheapo electric oven, and I let the pan heat for a while longer after the butter had all melted--it was melted when the handle was still cool enough to grab.

author
R0NN13 (author)2008-04-26

I've made this twice, now and both times it was great! The first time, I used King Arthur's white whole wheat flour, the second time I used KA's unbleached whole wheat. Came out well both times, but different, obviously. I haven't been able to get my edges to poof, either, but the center of the baby sure did poof! Tasted great! Super easy! Good intructible! Thank you!

author
rupamagic (author)R0NN132008-05-29

Odd, maybe it has something to do with the weather, humidity, elevation... I'm at a loss! Keep trying? The poofiness is not so important to the overall success, as it drops immediately out of the oven anyway. Glad you like it!

author
nachobobs (author)2008-04-04

It's a Yorkshire pudding, not "Dutch Baby"

author
rupamagic (author)nachobobs2008-04-05

Yes, it is very similar to Yorkshire pudding in theory and ingredients, but very different in finished texture. I do love a nice pudding as well though! One really only needs to alter this recipe slightly to come up with an equally delicious and simple Yorkshire pudding. You could say this is a cross between a crepe and a Yorkshire pudding, at least those are the two flavors that come to mind when eating this, especially if you do like I often do and eat it plain. It's made from the same ingredients as "American pancakes", Belgian waffles, French Crepes, English puddings, etc al. Like many simple dishes, each culture has their own version of something similar or loosely related. One only needs to stretch the imagination a bit from traditional griddle pancakes to arrive at ingira and from there move along to chapatis and tortillas and every other flat bread. What an adventure food can lead us on.

author

i think a yorkshire pudding's supposed to be almost savory or plain, not close really or made in such a shape/size,sweet. Every single yorkshire pudding ive had to date also looks different. pretty close, but more glossy. butyea, i guess it is nothing but a big sweetened yorkshire pudding, and I'd call it that too, it does sound more dignified than "dutch baby' which i bet has a dubious origin to its name

author
wocket (author)nachobobs2008-04-04

and the dutch call it dutch baby. lol

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