Dutch Baby

Used my Pyrex pie plate and glad I did, because the tin pie plate I had in the cupboard would have been too small. Per other reviews I decided to do 425 degrees the first 15 minutes then 350 degrees the last 8-10 minutes. It worked out perfectly. I also tweaked the batter per other reviews by adding a dash of salt, 1/4 teaspoon cinnamon, and cutting down the butter to about 2 teaspoons (I eyed all of it). Made powdered sugar by simply putting some white cane sugar and tapioca starch into a mini food preocessor for about 3 minutes. Not exactly what I had in mind but this is a keeper! Thanks

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i only used 1 table spoon of butter and cooked it at 425 degrees for about 14 minutes then lowered it 350 for about 9 min. i would not recommend cooking it at 450 for 20 min the first one i made at this temp got really burnt on top and the bottom was very thin. so please listen to everyone here who is saying to cook it at 425 for 15 min. the second one i made came out just like the ones at the original pancake house. so no more going there for dutch babys. i found a more inexpensive way to enjoy one of my favorite breakfast meals. and do put in a pinch of salt

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It's like french bread without the bread. I love it! I took the salt and temperature suggestions from others and used regular all purpose flour.

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lowered the oven temp as recommended and added the pinch of salt. It does need it! I only used about 1 tsp of butter and it was fine.Fresh fruit on top really makes this custardy breakfast so yummy. I've made it twice for the kids this week already. So easy and so impressive!

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I think the pastry needed a little extra something--maybe some salt? It seemed a little bland.

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Ummm, very good. I found the mealting of the butter step unnesseccary as it caused my smoke alarm to go off. Instead you can just spray the pan(s) with non stick cooking spray. It puffed up nicely and the filling toppings are indless (from sweet strawbeeries, bananas, peaches or savory ham steak or cheddar cheese.

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My step-mom used to make these and I have had a very difficult time trying to replicate the recipe. I added a 1/4 tsp of cinnamon to the recipe to increase the flavor a little. I also add sprinkle lemon juice on it when I pull it out of the oven. I garnished it with blueberries and powdered sugar and it turned out wonderful!

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Wow! I made two and the kids could have had two more! Very very easy to make. The top of mine also came out quite dark, but it didn't affect the flavor at all. I've never had this before, but everyone liked it. Will definitely make it again. I wasn't exactly sure what to fill it with, so I did bananas with butter, brown sugar, vanilla, and cinnamon (thanks to another reviewer). Next time I'll try it with the fresh fruit. Not sure what else to add, other than what are you waiting for?!

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i love this recipe. we even have ti for dessert. It reminds my husband of his grandmother. He remembers her making this for him and enjoying it over conversations.

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Delicious and so easy! I topped mine with bananas cooked in butter, brown sugar, and a dash of vanilla. Definately adding this to my breakfast rotation!

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Delicious, fun and very easy! DH was sceptical and was suprised that he liked it. The directions were very clear and I'll be making this again. Thank you!

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This was very good. I had some strawberries that I needed to use up and chose this recipe for our breadfast yesterday. We really liked this and I will make again. I followed the recipe exactly except, I didn't bake for 10 more minutes at 350 since mine was already very brown and done in center. I have a new oven so I'm not sure if its the difference or what but no matter, it turned out wonderful. Thank you for sharing your recipe with us, this is something we have never had before. DELICIOUS!

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I also have a hot oven, so I cooked it at 425 for 15 minutes and then at 350 for 5 minutes. I think 3 tablespoons of butter is way too much if you're using a small skillet or a cake pan. I think you'll be lucky if it rises at all with that much butter. Three tablespoons is probably a good amount if you're using a large skillet. I accidentally used twice as much sugar but it came out good.

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This was delicious even when made with whole wheat flour. I used 4 tablespoons of apple sauce and 1 1/2 tablespoons of butter. It wasn't as pretty as the one in the picture, but the apple sauce actually added a very pleasant sweetness to the bottom of the cake, which complemented the strawberries beautifully. Also, I add a little sugar to my strawberries to sweeten them - old southern habit. ;

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This is great for a night when I'm too tired to cook. Just make sure to use real butter around the edge. I tried PAM once. Didn't turn out so great. I like to add frozen fruit, that's thawed. Easy meal.

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Delicious with powdered sugar and lemon juice.

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Awesome! I made this as a Valentine Breakfast for my boyfriend. He loved it! I loved it! It was super easy, really yummy and not overly filling!! I served it with fresh strawberries, raspberries, blueberries, whipped cream and drizzed ghiradelli semi-sweet chocolate. I did turn down the heat a bit based on other reviews and pulled it early, too. Possibly, I used a larger cast iron pan than the original recipe poster...mines pretty big! Very decadent and romantic ;)

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Very good. Didn't change ingredients, but did have to cut back on the cooking time as well. Cooked for around 10 minutes at 450 and 10 minutes at 350 and it turned out just right for us. Nice alternative to boring pancakes and was not overly "egg-y" like similar recipes that I have tried.

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This was pretty good, thanks!

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A wonderful mix of textures: tender in the center, crispy and melt-away delicious at the outer edges. The recipe makes a rather sweet pancake even without the confectioner's sugar, so next time I'll either serve it with plain sliced fruit, as suggested, or reduce/omit the sugar and serve with maple syrup. I also found that the oven temp was too high or the cooking time was too long; I pulled mine 10 minutes early—but I did use a wide but shallow skillet.

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