I have been on a mission (Mormon pun), to find a dutch baby recipe that is a keeper. My partner Marc grew up on a farm in Idaho with 11 siblings, 11…Mormon family. Can you imagine having to cook for a dozen people every meal? No thanks. However, it brings me amazing tested recipes, which are more than comforting.
A cast iron skillet is ideal for this, but you can use another oven-safe skillet as well. If you don’t have a cast iron skillet, I highly recommend investing in one or two, or four. I use them for everything and they will outlive any other pan you have.
Recipe makes (1) dutch baby, I usually double it, because I am always cooking for more than 4.
Ingredients:
1 cup all-purpose flour
1 cup milk
1 teaspoons kosher salt
6 large eggs
6 tablespoons of butter
Preheat oven to 425° F with cast iron skillet inside. This is important step as it will allow for the soufflé like texture you will create.
Mix all ingredients except the butter, in a blender. Don’t waste your time doing this in a bowl. It’s just so easy to throw all in a blender. It also gives it nice whipped texture as well that will really ensure you get a nice fluffy baby.
Once oven is preheated, carefully take out the skillet and add butter. Make sure its melted and then slowly pour batter into pan. Place back in oven.
Bake 20 minutes, till puffy + golden.
Serve with syrup.