Dutch Baby

This morning, I woke up to a beautiful breakfast for Mother’s Day with my two favorite things: a dutch baby and soft boiled egg cups. A Dutch baby is a big fluffy pancake, kind of like a sweet Yorkshire pudding or popover. It’s delicious topped with fruit and dusted with powdered sugar. But a drizzle of syrup or topped with stone fruits would be tasty as well.

It’s a super easy breakfast to make because it’s made in a blender, dumped in a pan and the oven does the rest! It’s perfect to make on a special holiday weekend or even during the week if you have a little extra time. The girls really enjoyed eating it! So did I. 🙂

Dutch Baby

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 3 eggs, room temperature
  • 1/2 cup flour
  • 1/2 cup milk, room temperature
  • 1 tablespoon sugar
  • Pinch of pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, room temperature
  • Mixed fruit (I used strawberries & blueberries), powdered sugar, syrup or any other toppings you might like

Directions

  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and pumpkin pie spice in a blender jar and blend until smooth.
  3. Place butter in a heavy skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancake from oven, cut into wedges and serve at once topped with fruit, powdered sugar, syrup or any other toppings you might want. Enjoy! 

Adapted from: cooking.nytimes.com

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