Fluffy and light in texture, a sweet dutch baby loaded with your favourite toppings will be the star of any breakfast, brunch or dessert!
It’s been a while since I made a breakfast for myself other than some quick toast or a fried egg. So last weekend I decided a a huge pancake would be excellent for breakfast along with some fruit salad. It was then I realized that a sweet version of my savory dutch baby recipe had never been posted to the blog and so I took photos and swapped my schedule to bring you this recipe.
What is a dutch baby you may ask? Essentially it is a large yorkshire pudding or popover that is puffed deliciousness. Some may call it a large pancake, but contrary to pancakes the batter is more liquid and has more eggs, which leads to an eggy flavour and very fluffy texture. Also, the way they fluff up on the sides leaving a crater in the middle is just amazing and perfect for toppings.
Why I love Dutch Baby's
Dutch babies, either sweet or savoury, are delicious and super imaginative because you can jazz them up to your preference. A savoury version with less sugar and some ground pepper is great topped with bacon and eggs or gravlox. While a sweet dutch baby can be topped with fresh fruit, caramelized apples, lemon curd, etc. Basically the perfect addition to any breakfast, brunch or dessert.
Recipe Notes
Different ways to mix the batter. I really like using my blender to make the batter. It whips up everything so that it is nice and frothy (more air, better puff), plus it’s easy to pour out of. That said, you can also beat the batter by hand.
Let the batter rest. Letting the batter rest ensures that the flour gets properly hydrated.
Make sure your pan is hot. A hot pan equals better puff!
Avoid opening the oven once cooking. Ovens don’t keep a constant temperature, they actually go up and down like a wave. Keeping the oven door closed will help your oven stay as close to the set temperature as possible.
Top it your way. Apples cooked down with brown sugar and butter, a squeeze of lemon juice and powdered sugar, fresh fruit, nutella and bananas, etc. It’s your baby, you can choose how you eat it!
SWEET DUTCH BABY
Fluffy and light in texture, a sweet dutch baby loaded with your favourite toppings will be the star of any breakfast, brunch or dessert!
INGREDIENTS
- 2 large eggs
- ½ cup milk
- 1 tsp. vanilla extract
- ½ cup flour
- 2 tbsp. sugar
- 2 tbsp. unsalted butter
Optional:
- 1 tsp. flavouring (ex. cinnamon, lemoz zest, etc.)
INSTRUCTIONS
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Place 10-inch cast iron skillet in the oven and heat to 425°F.
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As the oven and skillet are heating. In a blender mix all ingredients until nice and frothy, about 30 seconds. Scrape down sides and let rest for 30 minutes.
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Once skillet is hot and batter has rested. Quickly pull the pan out of the oven and melt the butter, swirling the pan so that the butter also coats the sides. Place back in the oven for about 1 minute to ensure that everything is hot.
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Take the buttered skillet back out of the oven and quickly pour in the batter. Place in the oven and cook until nicely puffed and golden, about 12 to 15 minutes.
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Serve immediatly topped with your favourite toppings.
Did you make this recipe?
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Tools I Used to make this recipe
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2 comments
For the ingredients it shows 1/2 cup of flour twice was that a typo?
Definitely a typo! Thanks for pointing it out, I’ll fix it. 🙂
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