Dutch Baby

How can something that is so easy, be so delicious. Only 5 ingredients. Ok 6 if you add syrup or confectioners sugar. This is a perfect #pantrystaple recipe that will be in rotation in my house. Especially over the weekend!

While you can obviously blitz it in a blender and be extra lazy (which I totally would be on a Saturday morning), today, I woke up thinking I was late for work. So I took my time in preparing this dish, even though it only has 4 steps. Prepped a pour over and savored every moment. That’s what we can do in the middle of a pandemic, right?

Oven: Preheated at 425 degrees; then 300
Time: 25 minutes


Note that the ingredients should be room temperature. If you have to blitz your milk in the microwave (at half power) to bring it up to temp, you can.

3 eggs
1/2 cup of all purpose flour
1/2 cup of milk (I used 2%)
1 tablespoon of granulated sugar
pinch of cinnamon or nutmeg
4 tablespoons of unsalted butter
Pinch of kosher salt
Sweetener of choice (syrup, confectioners’ sugar)

How to:

1. Preheat oven to 425 degrees. I like to add my cooking vessel (a 10 inch cast iron skillet).

2. Either in a big container or a blender (I have used my Vitamix), combine eggs, milk, sugar, cinnamon or nutmeg, and flour and mix together. If you’re mixing by hand, mix the wet ingredients first and then add the flour slowly.

3. Take the pan out of the oven. Add butter, watching it so that it doesn’t burn. Add the batter to the pan. Return pan to the oven, and bake at 425 for 20 minutes or until it puff up and its golden brown. Drop the temperature at 300 degrees and bake for 5 minutes.

4. Remove from the pan, cut into wedges, top with powdered sugar or your syrup of choice.

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