Dutch Baby
4
15 minutes
If you've never had a Dutch Baby, you are missing out on an incredibly easy, delicious, and versatile dish. The texture is amazing, having a lightly crisp edge and a custardy center. This dish can come together in a few simple steps and is able to be created as a savory or sweet dish!
Ingredients
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No. 8 Lancaster Skillet
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1/2 cup Flour
1/2 cup whole milk
2 Eggs
1/2 tsp kosher salt
1 tsp vanilla (optional)
pinch of cinnamon (optional)
*If you are wanting to turn this dish into a savory Dutch Baby, forgo the vanilla and the cinnamon.
Directions
Place a 10-inch cast-iron skillet inside of the oven. Turn the oven to 475 F and allow the pan to heat up with the oven.
In a medium-sized mixing bowl, whisk eggs until light and fluffy. Add in the milk and vanilla and whisk to combine. Sift in flour, salt, and cinnamon and mix until combined. The batter will be thin in texture.
Remove skillet from oven and reduce oven heat to 425 F. Add butter to the hot skill and coat the bottom and sides of the pan with melted butter. Immediately pour the batter into the hot skillet and return it to the oven.
Bake until lightly browned and puffed- approximately 10-12 minutes. Remove, add toppings, and serve hot.
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We chose to sprinkle ours with powdered sugar, homemade whipped cream, fresh blueberries, and a drizzle of maple syrup... which was delicious!
Our employee, Andrew, says his favorite topping is just powdered sugar with lemon zest or lemon curd which is on our list to try next!
For a savory twist, try experimenting with different fresh herbs, cheese, and meats! A delicious combo is fresh basil, cherry tomatoes, goat cheese, and thinly sliced prosciutto.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
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