I have had a written down on a scrap piece of paper for over a month now on making a Dutch Baby. Today was the day it finally happened, and it was worth the wait. My husband asked for something completely different, but I had waited long enough, fairly certain if I didn’t make it I would have probably lost the scrap piece of paper; it happens.
When I told him I wanted to make something else, of course he asked and when I replied, asked why is it called a Dutch Baby. My snarky response was maybe the Dutch created it, his response, for Baby’s. Ya it was that kind of morning.
So those of you that know me, I googled it. I didn’t expect it to come from Seattle WA but they trade marked the name. Origin: While inspired by German recipes, the term was coined and trademarked by Manca’s Cafe in Seattle in the first half of the 20th century.
We both decided this will definitely be made again, I explained how easy it was, I bet I could get him to make this. He tends to make Sunday breakfast around here.
Dutch Baby
Equipment
- 1 cast iron pan not necessary but nice to have
- 1 blender
Ingredients
- 2 Tablespoons Butter for melting in the pan
- 2 cups all-purpose flour
- 2 cups milk
- 6 large eggs
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Pre-heat your oven to 425℉Place your cast iron pan with the butter in the oven while it is pre-heating. The butter will melt and the pan will get hot.
- In a blender, add all the ingredients and blend until the ingredients are all mixed together and then for 1 more minute.
- Remove the hot buttered pan from the oven and pour in the mixture. Place back in the oven for 20-25 minutes. It should be puffy and then once out of the oven it will settle down a bit.