Baby Dutch Baby
Dutch Baby’s . . . German Pancakes . . . Yorkshire Pudding . . . this dish goes by quite a few names and is very similar to Popovers. This recipe is scaled way down and makes only a 6” Dutch Baby. Lightly eggy with beautifully crisp edges, this is the perfect addition to a brunch or a simple breakfast for two, Enjoy!
Baby Dutch Baby
Place a 6” cast iron skillet in the oven and preheat oven to 400F.
To a small bowl, add:
1 egg
1/4 cup flour
1 tsp sugar
1/8 tsp salt
Whisk together. Thin out with:
1/4 cup milk
1/2 tsp vanilla
Whisk batter until super smooth.
Remove hot skillet from oven, add:
1 Tbsp butter
Return to oven for 1 minute. Remove from oven, swirl butter in pan and pour in:
Prepared batter
Return skillet to oven. Bake at 400F for 20-25 minutes. Serve immediately.
Brenda’s tips:
Serving size: 1 to 4 servings
Use an 8” skillet and double the recipe.
Blender instructions: simply add all ingredients to a blender and blend until smooth.
Rest the batter anywhere from 30 minutes to 12 hours for improved poof.
Window to B’s kitchen . . .
