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Dutch Baby

Saffron's Table: Dutch Baby

Dutch Baby's are some of my favorite things to make for breakfast! They are a blank canvas of yumminess!



4 servings

3 tablespoons Unsalted Butter, melted

(2 tablespoons for the skillet & 1 tablespoon for the batter)

2 whole Eggs, room temperature

1 Egg White, room temperature

1 cup & 2 tablespoons Flour

2 tablespoons Sugar

16 oz Milk, room temperature

1/2 teaspoon Vanilla

1/2 teaspoon Cinnamon

1/4 teaspoon Salt

Preheat oven to 200C (400F) with the cast iron skillet in the oven. Leave the skillet in the oven for at least 5 min after it has fully come up to temp.

Melt the butter in the microwave or on the stovetop. Set aside and reserve 2 tablespoons for the skillet and 1 tablespoon for the batter.

In a mixer beat the eggs until frothy. Mix in 1 tablespoon of butter, milk, flour, sugar, vanilla, cinnamon, and salt. Be sure to scrape down the sides well. The batter will be very liquid.

Carefully, slide the oven tray with the skillet out and add the butter. Swirl the butter around skillet. Add the batter to the center of the skillet and return to the oven.

Bake for 25 min. The batter will puff greatly while in the oven. After it is done baking, use a spatula to loosen it from the sides of the skillet and then transfer to a plate. Cut like a pizza and serve with some powder sugar and fruit or you can make it savory with ham and cheese (if savory, remove the sugar, vanilla, and cinnamon).

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