1/9 Photos of Dutch Baby
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
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Units: US | Metric
- 3/4 cup milk
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- 1 tablespoon confectioners' sugar
- 1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)
- 1Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- 2Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- 3Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
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Nutritional Facts for Dutch Baby
Serving Size: 1 (139 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 451.6
- Calories from Fat 231
- Total Fat 25.6 g
- Saturated Fat 14.6 g
- Cholesterol 244.6 mg
- Sodium 119.0 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 0.8 g
- Sugars 13.7 g
- Protein 12.6 g
The following items or measurements are not included: