Dutch babies and cast iron skillets go together like peanut butter and jelly or hot sauce and wings or...well, you get the idea. These two things come together with a simple batter that's poured over a hot skillet to make a rather impressive pancake-type pastry. They're incredible easy to make and can be jazzed up with just about any fruit. Plus, you've probably got everything you need to make them in your pantry already. So what are you waiting for?! The time to make a Dutch baby is now!
- 2 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 tbsp sugar
- ¼ tsp salt
- 1 tsp vanilla
- 2 tbsp unsalted butter
- Powdered sugar (for topping)
- Strawberries, blueberries or raspberries (for topping)
- Maple syrup (for topping)
- Combine eggs, milk, flour, sugar, salt and vanilla in a blender or food processor and blend for 20 seconds, stopping halfway through to make sure nothing is stuck on the edges (use a spatula to remove anything stuck to the sides). When finished, set aside and allow to rest for about 20 minutes.
- While the batter is resting, preheat your oven and Stargazer 10.5-inch cast iron skillet to 425°F.
- After 20 minutes, carefully remove the skillet from the oven and allow the butter to melt in it. Be sure to cover all areas of the inside of the skillet with the melted butter.
- Pour the batter over the butter and place the skillet into the oven. Bake for roughly 17 minutes and remove when the Dutch baby looks browned.
- Top with powdered sugar, fruit and maple syrup and serve directly from the skillet. Enjoy!
Prep Time: 25 min
Cook Time: 17 min