Hey guys! Today I’m sharing a recipe I was really nervous to make! I was so sure that a Dutch Baby would be super hard at high-altitude, but it actually works extremely well. PLUS, I’ve got some exciting news to share today with you guys!
A Dutch Baby is a large German-style pancake, and it’s super similar to a popover or a Yorkshire pudding. Basically, it’s a thin, egg-based batter that gets cooked at a high heat. It puffs up all over, and especially gets tall around the edges. The inside is soft and eggy, and you can top it with fruit or whipped cream or maple syrup. Or whatever you want really.
Okay, OKAY, you ready for that big news? I’ve signed the contract for my SECOND COOKBOOK!! I’m super excited to announce that it will be a book centered around high-altitude breakfast baking!
I can’t tell you how honored I am that my publisher, West Margin Press, has agreed to publish my second book! It’s been such an amazing experience to share my work with so many more people, and to know that my recipes are in the homes of so many, and I can’t believe I get to do it again!! Stay tuned for more updates you guys!!
So back to the recipe- Start by preheating your oven with your 10 inch cast iron skillet in the oven. I have this really cool cast iron skillet that my dad found and restored for me- it’s from the 50s!
This batter is super simple to make, but I definitely recommend doing it in a stand mixer or with an electric hand mixer. You start by beating the eggs until they have thickened and become foamy. This takes about 5 full minutes with an electric mixer. Then, you simple add in the rest of the ingredients, starting with the milk and vanilla. Whisk in the flour, salt, and sugar, and beat until it’s a thin, smooth batter. It will look something like this:
Once your oven and skillet are preheated, you want to move quickly. First, take the skillet out of the oven carefully, and toss in the butter. It should melt very quickly in the hot pan. Once the butter is melted, go ahead and pour in your batter right away, and pop it back in the oven. You want to move quickly so you can retain heat within the skillet as much as possible!
Then, simply let her bake for about 18-20 minutes, or until you’ve got tall edges that are a deep golden brown. The center should have bubbles and pockets that puff up and become golden as well.
You can serve this bad boy with just about anything you want. Simple slice it into wedges like a pie, and serve it warm! I like to serve it with whipped cream, but fresh fruit, maple syrup, or powdered sugar are great options as well. Enjoy guys, and expect more book news soon!
Use a 10-inch, well seasoned skillet for this recipe. Place the skillet in your cold oven, and preheat the oven and skillet to 450 degrees.
Meanwhile, beat the eggs in a large bowl in a stand mixer, or with an electric mixer, for about 5 minutes. The eggs will begin to thicken and will be foamy. Stir in the milk and vanilla extract.
In a small bowl, whisk together the flour, salt, and sugar. Whisk the flour mixture into the egg mixture until you've got a smooth, thin batter. It will have lots of bubbles on top as well.
Once your oven is preheated, carefully pull your skillet out. Put the butter cubes into the pan- they should melt very quickly in the hot pan. Once the butter is melted, work quickly to pour the batter into your skillet, and immediately put the skillet back into the oven.
Bake for 18-20 minutes. The edges should become very tall and will be a deep golden brown. In the center, you should see some big bubbles puff up and become golden as well. These will fall as the dutch baby cools.
Slice and serve while warm. Enjoy!