Several weeks ago, while thumbing through the New York Times, I came across a recipe for a Dutch Baby.
I saved the clipping for a rainy day, which has now, unfortunately, arrived in the form of a pandemic.
The idea to dig out that clipping and start baking came to me when my fridge and pantry were down to the bare bones and I needed to find a way to make the very basic staples I had left work for a meal.
And now I see what all the rage is about when it comes to this buttery, golden baked food item. The Dutch Baby is the perfect quarantine meal because it tastes as good as it smells and that right there is a self-isolation morale booster.
My family agrees as there is never any leftover.
It takes about five minutes to make and can be enjoyed at any time of day–as my friend stated perfectly, “it tastes like a goddamn funnel cake.”
This is my version of a Dutch Baby: the perfect cozy meal.
The Dutch Baby
- Cast Iron Skillet or a skillet you can put in the oven.
- 3 eggs
- 1/2 c flour
- 1/2 c milk
- 1 Tbsp sugar
- 4 Tbsp butter
- pinch of nutmeg or cinnamon or vanilla
- syrup, powdered sugar,
- Preheat the oven to 425°. Mix the eggs, flour, milk, sugar, and nutmeg or cinnamon in a blender until smooth. I use a Nutribullet.
- Place butter in a large skillet or baking dish and put it in the oven. As soon as the butter is completely melted (don't let it burn) swoosh it around so all sides are coated with butter too.
- Add the batter to the pan and bake for 20 minutes or until the baked pancake is browned and golden.
- Lower the temperature to 300° and bake for 5 minutes longer.
- Remove the Dutch Baby from the coven, cut it like you would a pizza and top with syrup, confectioner's sugar, cinnamon, and sugar or Nutella.