Dutch Baby
Ingredients
- 1/2 cup minus 2 tbsp all-purpose flour
- 2 tbsp corn starch sifted if lumpy
- 3/4 tsp salt
- 2 tbsp granulated sugar
- 3 large eggs room temperature
- 1/2 cup heavy cream room temperature
- 2 tsp pure vanilla extract
- 3 tbsp melted butter warm
For sprinkling on top
- 1/4 cup mini chocolate chips optional
- Confectioners' sugar for dusting optional
- Lemon juice optional
Instructions
- Preheat the oven to 450 degrees. generously spray a 12" cast-iron skillet (or other oven-proof frying pan) with cooking spray and place in the oven to heat up.
- In a blender, combine all of the ingredients, and blend on high until smooth. (Re-blend briefly before pouring the batter into the pan if there is some lag time between the first blending and the oven coming to proper temp).
- Carefully pour the batter into the hot pan in the oven. If using chocolate chips, scatter them over the batter and bake for for 10 - 15 minutes, checking on it after 10. The pancake should be nicely browned and dramatically climbing up the sides of the pan when it is ready.
- Remove the pan from the oven and immediately dust with confectioners' sugar, if using, and sprinkle with lemon juice, if using, and serve immediately while your pancake is still a spectacle.
Notes
The recipe serves two in my house (we like dutch babies, umh, a lot). In other homes, it might feed three. You can flavor the dutch baby however you want. The pictures are of a dutch baby with chocolate chips and a dusting of confectioners' sugar. I prefer mine with a sprinkle of granulated sugar and a squeeze of lemon juice. A sprinkle of a cinnamon/sugar would be nice, too. Make sure to serve immediately or it may collapse.