Mean's Dutch Babies

"A simple and tasty breakfast/brunch treat. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them. Either way they did it, they all agreed that the taste was great. Enjoy!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Macie B. photo by Macie B.
photo by roweena photo by roweena
photo by diner524 photo by diner524
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
40mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Mix flour, salt and milk well.
  • Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer.
  • Melt butter in an ovenproof dish or cast iron pan in the oven.
  • When butter is completely melted and pan is hot, pour in batter.
  • Bake at 425 degrees Fahrenheit for 25 minutes.
  • Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.

Questions & Replies

  1. Why did my dutch baby taste so eggy. And why 4 eggs in? Another eggy fail gorgheres..7 eggs ..
     
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Reviews

  1. After reading all the talk about these "pancakes" not turning out right, when in fact that's how they were supposed to be, I had to give them a try. But, I had the advantage of knowing that is how they should be. It was so much fun to watch! The cake rose so high in the oven and then as soon as I took it out, it collapsed in the middle. The crunchy sides stood higher than the middle, which was almost completely flat. I served mine with maple syrup and a sqeeze of lime and it was wonderful. I will be fixing these again because I am imagining the sunken center being filled with berries and then sprinkled with powdered sugar for a beautiful brunch!
     
  2. These are almost identical to a recipe for Oven-baked Pancakes that I've been making for years, but didn't include as many options. I chose the option of honey rather than sugar and baked in a cast-iron skillet, topped with maple syrup. They are fun to watch as they bake. They seem to be trying to 'climb' out of the skillet--rose a good two inches above the edge. The outside turned out slightly crispy (golden brown) and the inside is almost souffle-like. We've always used powdered sugar to top, but I learned I much prefer the maple syrup! DH definitely agreed with me 'cause he went back for seconds, therefore we only had enough for 3 people rather than 4. Thank you for sharing this recipe and the included ideas Mean Chef!!!
     
  3. my jaw is on the floor. the only place i've seen dutch babies is the menu @ Minnies in seattle. i've always wanted to make these, thanks for posting the recipe!! btw, these come out like overblown pancakes with a custard middle. very rich and delicious!
     
  4. delicious!
     
  5. I had never had an oven pancake or Dutch Baby before, but they looked so good in the pics that I decided to try. I preheated the oven with a 10" iron skillet inside, and mixed the batter in a blender while the oven was heating, using only 3 eggs as others suggested. I also whipped about half a cup of cream to top the fruit intended as filling. It took about 23 minutes to cook, and it puffed up beautifully and had a dark golden crust where it was against the pan, and a medium golden top. The bottom had a 1/4" thick custardy layer, and the top was crispy - a great combination! I cut it into 2 pieces for DH and I , and served it with berries, whipped cream, and a spritz of lemon juice. I also tried a teaspoonful of maple syrup on one side, just to taste it that way. I ate my half with fruit, and it was very filling - I was stuffed! Next time I'll try it with just maple syrup and a little lemon juice. This could serve 4 people with fruit and bacon or sausage on the side, or 2 to 3 generous servings on it's own.
     
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Tweaks

  1. Put eggs and milk on counter for 30 minutes to get to room temperature. Put all ingredients (add 1 teaspoon of vanilla if serving sweet-style, not savory) except butter into a blender or food processor and run for about 10 seconds to combine, scrape down sides with spatula, blend again for about 5 seconds. Let batter rest in blender while oven heat up (10 minutes). Melt enough butter to grease sides and bottom of cast iron skillet. Pour batter into hot pan and bake for about 20 minutes.
     
  2. I added a pinch of cinnamon and a half tsp of vanilla extract. Chef ?? great recipe.
     
  3. This is a good one! My son loves when I made this for a quick and easy supper. It comes together before the oven even preheats. It's simple, cheap, & good! I use spelt flour in place of the all-purpose flour & only use 3T. butter. We serve it with pure maple syrup. Delicious!!!
     
  4. WOW! I have never had a Dutch Baby before, but this has such great reviews, I had to try it. It was really easy to mix up. I used honey instead of sugar and I put it in my cast iron skillet. It was also really cool to watch while it was baking! My toddler loved it! We put maple syrup on ours, and when he tasted it, he said "mmm, tasty!". I will make this again and again! Thanks!
     
  5. I have made this a few times now and have just forgotten to rate it. It is fantastic! I have served it with just the powdered sugar and the kids just love it. I have a little one who is under a year so we use the sugar instead of the honey. I'm sure it's great with the honey but it is wonderful with the sugar. And we used all 4 eggs. Thank you for the delicious recipe!
     

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