Dutch babies, also known as German pancakes, are a special treat for breakfast. They take some time to prepare and cook, but they are definitely worth the wait. Here is our recipe:
- 2 tablespoons butter, melted, plus more for pan prep
- 3 eggs room temperature
- 1/2 milk
- 1 teaspoon vanilla extract
- 1/2 cup of all purpose flour
- 1/2 teaspoon of kosher salt
- Powdered sugar (optional)
Preheat your oven to 450 degrees. Butter a 12-inch oven-safe skillet, or use 4 6-inch oven-safe skillets to make smaller puffed up treats.
Whisk eggs until mixed thoroughly and uniform in color. Add your milk and vanilla extract. In another bowl, whisk flour and salt, then slowly add it to the eggs. Whisk the batter until it’s smooth. Then incorporate the melted butter.
For smaller Dutch babies: divide the batter into the pans and bake for 15 minutes, then remove.
For the large Dutch babies: pour batter into pan and bake for the 15 minute period. Then lower oven to 350 degrees and cook an additional 5-10 minutes until fully cooked.
Plate and sprinkle powdered sugar on the Dutch babies and serve with the fruit curd or fresh berries.