Easy-Bake Dutch Baby

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.

Comments

[hedgiehog]

mine just poof up, no sides :(

[rupamagic]

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!

[hedgiehog]

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

[rupamagic]

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!

[hedgiehog]

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

[Yoooder]

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.

[R0NN13]

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!

[rupamagic]

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!