Dutch BAE

Another post a long time in the making:

 

If you know me, you know kids and babies and little people altogether are not my thing. I prefer dogs and old people. That being said, the Dutch Baby is the only baby type I will welcome into my life with arms wide open.  And unlike the real deal, this breakfast/brunch/anytime delight takes way less than 9 months to make.

I did not have the slightest notion of the Dutch Baby’s existence until I stumbled upon Amber Wilson’s lovely Instagram feed. Talk about a life changing event! Here is the 15 second rundown: pancaky-crepey-custardy-popoveresque deliciousness.

After re-introducing the cast iron skillet into my culinary repertoire, I went searching for the recipe. Camille Styles blogged her DB recipe on my birthday, how serendipitous! I used her recipe my foundation, making small changes here and there.Processed with VSCOcam with m3 preset

Dutch Baby

Ingredients:

3 eggs at room temperature

2/3 cup milk, 2%-whole works best

1 tablespoon brown sugar

1 tablespoon white sugar

1/2 teaspoon kosher salt

1 tsp vanilla

1/2 cup flour

1-2  tablespoons unsalted butter

*Note: cast iron is a must for Dutch baby makin’

  1. Preheat your oven to 450 degrees and place your cast iron skillet towards the back on the middle rack.
  2. In a large bowl, whisk your eggs for about 2 minutes until nice and frothy.
  3. Add in your sugars, milk, salt, and vanilla. Sift in the flour and whisk all ingredients until smooth.
  4. Let the batter rest for 10 minutes.
  5. Take your cast iron skillet out of the oven and coat the surface with butter. Quickly pour in the batter and pop the skillet back into the oven. bake for 15 minutes.

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Dutch babies are traditionally served doused with powdered sugar and accompanied by lemon wedges and butter galore. Fresh fruit is also another great addition. It is amazing how simple they are to make, too. That’s why this recipe is my BAE (before anything else) when it comes to breakfast.

Oh yeah, this recipe is very forgiving. I’ve made several different versions so far: chocolate, french coconut, buttermilk and berry, etc. etc. While it’s good to go Dutch on this pancake I really do not feel bad if I accidentally eat the entire thing.

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