The term Dutch Babies may bring to mind cute little cherubs with tiny wooden shoes, but when you’re talking Dutch Babies around here we are referring to an eggy delicious oven baked breakfast which is partway between a pancake and a crepe, and completely delicious.
Dutch Babies are one of my children’s favorite meals and are quick to make with a lot of variety when it comes to topping and devouring.
There are, however, a few tricks we’ve learned:
1 – If you’ve got it use a shallow cast iron pan for your cooking pan. It heats so evenly that you get a better crust to the cake and a more even rise.
2 – When it says butter, use BUTTER, not margarine or other oils. I suspect coconut oil might work, but I’ve not experimented with it. Margarine is a complete flop both in flavor and lubricating the whole thing.
3 – Use Ultra Gel in the batter for a very tender end product which can be frozen or refrigerated if it’s not all devoured.
4 – Get creative with toppings! Maple syrup, fresh jam (we used the strawberry blackberry jam that I made a couple weeks ago), fruit and whipping cream, chocolate syrup…the sky really is the limit.
Homemade Dutch Babies
4 large eggs
1 cup milk
1 cup flour
2 Tbl Ultra Gel
1/4 tsp freshly ground nutmeg
1/2 tsp lemon extract
1/2 tsp salt
3 Tbl butter
powdered sugar (confectioners) for dusting
Heat oven to 475 degrees and place a 12 inch shallow cast iron pan (or glass dripper pan) inside for 8-10 minutes. In a medium bowl beat together eggs, milk and Ultra Gel until smooth. Gradually whisk in flour, nutmeg, extract and salt, if you have a few lumps you’re okay, do not over beat. Remove pan from oven and add butter, tilting until well coated and butter is completely melted. Pour batter all at once into the pan. Lower oven temperature to 425 degrees and return pan to oven baking until puffed and golden brown. Remove and sprinkle with powdered sugar. Cool for 5-10 minutes before slicing and serving.