Dutch Baby

Vegetarian
Health score
8%
Dutch Baby
390 min.
2
455kcal

Suggestions


Indulge in the delightful experience of making a Dutch Baby, a fluffy and airy pancake that is sure to impress at any meal. This vegetarian dish is not only a feast for the eyes but also a treat for the taste buds, making it perfect for lunch, dinner, or even a special brunch gathering. With its golden-brown edges and soft, custardy center, the Dutch Baby is a versatile main course that can be dressed up with a variety of toppings.

What sets this recipe apart is the unique preparation method that requires a little patience, allowing the batter to rest in the refrigerator for at least six hours. This crucial step ensures that the flavors meld beautifully and the texture is just right—light and airy without being overly eggy. Imagine pulling a beautifully risen Dutch Baby from the oven, its edges crisp and inviting, ready to be adorned with a dusting of confectioners’ sugar and a selection of your favorite toppings like fresh fruit compote, zesty lemon wedges, and rich maple syrup.

Gather your loved ones around the table and let them dig in with their fingers, sharing in the joy of this delightful dish. Whether you’re enjoying it on a lazy Sunday morning or as a comforting dinner option, the Dutch Baby is sure to become a beloved staple in your culinary repertoire. So, roll up your sleeves and get ready to create a memorable meal that will have everyone coming back for seconds!

Ingredients

  • 0.7 cup milk 
  • 0.3 teaspoon vanilla extract 
  • large eggs 
  • 0.7 cup flour all-purpose
  • teaspoons granulated sugar 
  • 0.3 teaspoon kosher salt 
  • 0.8 oz butter melted plus more for the baking dish)
  • serving butter (for the skillet)
  • serving lemon wedges 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • sieve
  • blender
  • plastic wrap
  • aluminum foil

Directions

  1. In a blender, combine the milk, vanilla extract, and eggs, and blend on medium-high until everything is combined, about 15 seconds. Leave the mixture in the blender.
  2. In a large bowl, whisk together the flour, sugar, and salt.
  3. Add the dry ingredients to the blender and blend again, just until combined.
  4. Add the melted butter and keep blending until everything is pretty darn smooth, maybe 30 seconds.
  5. Pour the batter into a bowl, cover it tightly with plastic wrap, and refrigerate for at least 6 hours. (The key to a good Dutch Baby is making the batter the night before. It needs to rest in the fridge for at least 6 hours; otherwise, it will be too eggy. That’s good news for your Sunday morning, as you can simply bake your Dutch Baby while you’re making coffee.)
  6. Preheat the oven to 400°F (204°C). Adjust oven rack to middle position.
  7. Butter a 10-inch ovenproof skillet, preferably cast-iron, and slide it in the preheating oven for about 5 minutes, until it gets pretty hot.
  8. When the skillet is properly heated, pull it out of the oven, pour in the batter, and slide it back in the oven.
  9. Bake for 15 minutes, then turn the skillet and bake for another 10 minutes or so, until the batter has risen high on the sides and a little bit in the center, and has turned golden brown right in the middle. You may want to watch it carefully, as the edges can get a little dark—that’s OK as far as we're concerned, but if you prefer your pancake pale, you can always crimp a strip of aluminum foil around the edges.
  10. Pull the Dutch baby out of the oven and slide it right out of the skillet onto a plate. The pancake won’t stick to the skillet, although it will deflate as it cools down—there's just no avoiding that.
  11. Fill a small sieve or strainer with confectioners’ sugar and shake it over the Dutch baby until the surface is thickly covered.
  12. Place the Dutch baby in the middle of the table with some little bowls of toppings: lemon wedges, fruit compote, pats of soft butter, maple syrup. You don’t need a knife and a cake lifter for this: just let everybody pull pieces off with their fingers. It will disappear FAST.

Nutrition Facts

Calories455kcal
Protein17.54%
Fat46.46%
Carbs36%

Properties

Glycemic Index
154.3
Glycemic Load
27.25
Inflammation Score
-6
Nutrition Score
18.088260964207%

Flavonoids

Eriodictyol
0.11mg
Hesperetin
0.14mg
Luteolin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:454.6kcal
22.73%
Fat:23.18g
35.67%
Saturated Fat:11.46g
71.61%
Carbohydrates:40.42g
13.47%
Net Carbohydrates:39.28g
14.28%
Sugar:8.47g
9.41%
Cholesterol:409.99mg
136.66%
Sodium:548.95mg
23.87%
Alcohol:0.17g
100%
Alcohol %:0.09%
100%
Protein:19.69g
39.38%
Selenium:46.53µg
66.47%
Vitamin B2:0.78mg
45.93%
Phosphorus:328.41mg
32.84%
Folate:123.7µg
30.92%
Vitamin B1:0.41mg
27.57%
Vitamin B12:1.35µg
22.53%
Iron:3.69mg
20.52%
Vitamin B5:2.03mg
20.34%
Vitamin A:1000.02IU
20%
Vitamin D:2.89µg
19.3%
Calcium:165.85mg
16.58%
Manganese:0.32mg
15.88%
Vitamin B3:2.63mg
13.14%
Zinc:1.93mg
12.86%
Vitamin B6:0.24mg
11.94%
Vitamin E:1.42mg
9.47%
Potassium:309.3mg
8.84%
Magnesium:31.3mg
7.82%
Copper:0.13mg
6.69%
Fiber:1.14g
4.56%
Vitamin K:1.59µg
1.51%
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