Dutch Baby 2 Ways
Sweet or savory, this Dutch Baby can be made just how you like it! Baked in a hot cast iron pan, it puffs up beautifully in the oven with golden, crispy edges and a soft, tender center. Top your sweet Dutch Baby with berries, whipped cream, honey, or powdered sugar, or go savory with Parmesan, asparagus, and a fried Utopihen egg. However you make it, this easy breakfast is sure to be a favorite around the table!
Prep Time
10 Mins
Cook Time
18 Mins
Serves
6
Ingredients
- ½ cup unbleached all-purpose flour
- 2 Tablespoons honey
- 1 teaspoon sea salt
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 2 Tablespoons milk
- 1/2 Tablespoon lemon zest (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, room temperature
- Whipped cream, berries, honey and powdered sugar for serving
Preparation
- Preheat oven to 425°F.
- Set 10 inch cast iron pan in oven while it is pre-heating.
- Once the oven has reached its temperature, place flour, honey, salt, eggs, sour cream, milk and vanilla in a blender.
- Blend for 25 seconds or until all ingredients are completely combined.
- With a hot pad, take pan out of oven and add the butter. It will sizzle. Move pan around to keep butter moving and coat the bottom and sides of the pan.
- Pour in the batter. Some butter will float on top of batter, this is normal.
- Bake for 18 minutes or until pancake is golden brown all over and the edges are deep golden brown.
- Dutch baby will puff up as it bakes and deflate as it cools, this is normal.
- Once baked, serve immediately and garnish with powdered sugar, whipped cream, berries and honey.
Note: For savory dutch baby remove the honey and vanilla extract and add the following ingredients:
- 2 Tablespoon grated parmesan
- 2 cloves garlic pressed
- 2 teaspoon dijon mustard
- 1 teaspoon dried parsley
Follow all the steps with the above ingredient changes and bake the same.
Garnish with fried egg, asparagus, parmesan cheese, salt and pepper.
