Dutch Babies

Tuesday, November 29, 2016

Dutch Babies for Breakast 

I'm trying to ease into the routine of normal living after arriving home from our two-month stay along the South Carolina coast. The past two days have been spent unpacking, cleaning, doing laundry and getting my house back into some form of order.  This morning, I woke up to a clean kitchen and a fresh burst of inspiration, so I lit some candles and whipped up a batch of Dutch Babies for breakfast.

My dad loved pancakes, and my earliest memories are of him standing over the stove flipping pancakes in a cast iron skillet. I'm thankful to have inherited that skillet and have done my share of flipping pancakes in that heirloom piece. This morning, though, I chose to use two 6-inch skillets from Victoria Cookware for a personalized breakfast for two.

The beauty of Dutch Babies, besides their wonky shape, is that you can keep them plain and drizzle them with maple syrup, or you can fancy them up with some berries in the center before topping with a dollop of cream and a dusting of confectioner's sugar. Either way, the taste is amazing.

I hope you enjoy this easy recipe, and may the Christmas season begin!

Dutch Baby


2 tablespoons butter
4 large eggs
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 teaspoons vanilla
A pinch of salt
A dash of cardamom or nutmeg
Maple Syrup
Confectioner's Sugar


Fresh berries
Whipped cream


Preheat the oven to 425 F and place two 6-inch cast iron skillets (or one 10-inch skillet) into the oven to heat while you prepare the batter.

In the bowl of a stand mixer, beat the eggs and sugar until frothy. Whisk in the flour and then remaining ingredients. Beat until the batter is smooth.

Remove the pans from the oven and plop 1 tablespoon of butter into each skillet, swirling to melt. Quickly add the batter and place the skillets back into the oven. (Remember to use pot holders for those hot handles!)

Bake for approximately 20 minutes, until puffy and golden.

To serve:  dust with confectioner's sugar and fresh fruit, or simply with a drizzle of maple syrup and a dollop of whipped cream.

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