Lemon Dutch Baby Recipe

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Dutch baby…. its a light, puffy baked pancake similar to how a popover or Yorkshire pudding is made. The magical, runny batter is poured into a preheated, buttery cast iron skillet and left to work its magic in the oven for a little over 20 minutes. It’s quite impressive!

It also has a somewhat creepy name. I looked into why it is called a “Dutch Baby” and the explanation was so boring that I’m not even going to put it in here. Rather, I’m going to pretend that the batter grows in the oven like a baby developing in a womb. There, I made it creepier yet.

Anyways, too much work and talking and not making dutch babies makes this blog a dull boy, so on to the recipe!

I’ve adapted my recipe from the NYT Cooking website with some minor adjustments for what has worked well in my kitchen and tastebuds.

INGREDIENTS

• 3 eggs (room temperature) [I’ve been using duck eggs that are soo creamy and custardy)
• 1/2 cup flour
• 1/2 cup milk
• 2 tablespoons granulated sugar
• pinch of nutmeg
• pinch of salt
• 3 tbsp unsalted butter
• Powdered sugar for dusting
• 1/2 large lemon for juice

1. Put cast-iron skillet into cold oven. Preheat oven to 425*F. (I have a 10″ Lodge pre-seasoned skillet) This skillet is the perfect size for this amount of batter. (Make sure you are using an oven-safe pan for this temperature)

2. Add eggs, flour, milk, granulated sugar, nutmeg & salt to a bowl. Whisk vigorously until all lumps are gone. You can also put the batter in a blender, but I’ve found the manual whisk to be easier clean up. Let the batter sit while the oven continues to heat up.

3. Cut 3 tbsps of unsalted butter into a few smaller chunks. When the oven is preheated, carefully remove hot skillet from the oven and add butter chunks to pan. Place skillet back in oven for ~1 minute. The butter will melt FAST so keep an eye on it and don’t let it burn!

4. Remove skillet from oven once again and pour in batter. Bake in oven for 18 minutes. (Check out a cool timelapse below!)

5. When bubbles + sides of dutch baby are golden brown (~18 mins), lower oven temperature to 300*F and bake for an additional 5 minutes. (I opened my oven door to let some of the heat out and closed it back up)

6. Remove from oven, squeeze 1/2 lemon’s juice over the pancake and dust with plenty of powdered sugar! Slice and enjoy or rip it apart like cavemen. I’ve done both.

You can also bake this with caramelized apples, drizzle with maple syrup, or top with homemade whipped cream.

The dutch baby will be light and airy on the sides and thick and custardy in the center. It’s such an easy process but so amazing for breakfast, dessert, a snack, whatever! Enjoy!