Dutch Babies

A Dutch baby is an oven-baked pancake that puffs up into a dramatic, golden bowl in the oven. Five basic ingredients, no flipping, no standing at the stove. Pour the batter into a sizzling hot, butter-coated dish and let the oven do the work.

The key to the signature puff is the hot dish. Melting the butter in the pie plate in the oven first means the batter hits a screaming hot surface and starts cooking instantly from the bottom. That initial blast of heat creates steam from the eggs and milk, which inflates the pancake into those billowy, crater-like edges.

It deflates within a minute or two of leaving the oven, so have your toppings ready. A shower of powdered sugar and a squeeze of lemon is the classic move.

Kitchen Tips

• Beat the eggs well before adding the flour and milk. The air you trap in the eggs is partly responsible for the rise.
• Use room temperature eggs and milk. Cold ingredients won’t puff as dramatically because they cool the hot dish down.
• Don’t open the oven door while it bakes. The sudden temperature drop can collapse the puff before it’s set.

Variations

• Add a teaspoon of vanilla extract and a tablespoon of sugar to the batter for a sweeter version.
• Top with fresh berries and whipped cream for a brunch showstopper.
• Swap the sweet toppings for sauteed mushrooms, cheese, and herbs for a savory Dutch baby.