Dutch Baby

This morning I woke up very late and lazy.  It was fantastic. After lollygagging around and getting hungry I wanted FOOD.  I wanted breakfast, but not meaty greasy eggs and bacon and potatoes. More like pancakes with less work.  A Dutch Baby is in order.  A Dutch Baby is like a puffy pancake that is baked in my favorite cast iron skillet. They are supremely easy to make and wonderfully impressive when served hot from the oven.

I ate my Dutch Baby with whipped cream and a strawberry topping that I made with Florida strawberries grown local to my parents. Funny, ‘local’ strawberries so far from home. I thought about how far the berries had traveled to get here. I know where these fields are, and they are no where near here.

Making the Dutch Baby is easy. Preheat the oven to 425 degrees.

Melt ½ stick butter over medium heat in the skillet on the stove. Tilt pan to coat sides.

Whisk till smooth in a medium bowl

½ cup flour

½ cup milk

¼ sugar

2 eggs

lemon zest

Pour batter into skillet and let rest on the heat for 1 minute. Do not stir. Transfer skillet to the hot oven. Bake for 8-12 minutes. The pancake will fluff high on the sides and the edges will be golden brown. The center of the pancake will have a richer, custard-like texture. Top with berries, whipped cream and powder sugar.

One Reply to “Dutch Baby”

  1. My favorite easy go-to breakfast! We eat ours with a squeeze of lemon juice and powdered sugar. Yum, I see a dutch baby in my future.

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