Kate’s Kitchen: Dutch Baby

I’m trying to make Sunday my designated “experiment with a new dish or meal” day. I don’t always hit this goal, but today I did.

This dutch baby recipe comes from my mother-in-law and I can almost promise that no matter how good yours comes out, hers would probably be better. She could make this bad boy in her sleep and it’d be perfection every time. If you’ve ever had a popover and liked it, then you’ll be a fan of this dish. I love dutch babies because they leave you full, but not in a food coma, the way that pancakes can sometimes.

The recipe could not be easier. The only thing I would have changed about this particular DB is the amount of powdered sugar I put on it. It definitely needed more, and it could have used a little more butter too. Looks like my southern roots are showing.

INGREDIENTS

  • 2 Eggs
  • 1/2 Cup Flour
  • 1/2 Cup Almond Milk (This was the one modification I made to the original recipe, and I couldn’t even tell a difference.)
  • Pinch of Nutmeg
  • Pinch of Cinnamon
  • Pinch of Salt
  • So much butter

DIRECTIONS

  1. Pre-heat your oven to 400 degrees.
  2. Beat or whisk your ingredients together.
  3. Heavily coat a cast iron in about 1/4 cup of butter. (Yes, 1/4.)
  4. Once the oven is ready, pour the mixture into the center of the skillet.
  5. Pop it into the oven and bake for about 20 minutes.
  6. Take a peek before you remove the DB from the oven, and if it looks like a giant puffy hat with golden edges, it’s ready to come out.
  7. Lather with even more butter (sorry) as soon as it comes out.
  8. Sprinkle powdered sugar and squeeze fresh lemon juice on top until your heart’s content.
  9. Genieten! (I googled “enjoy” in Dutch and this is what I got. Hopefully it’s right and not making me look like an idiot right now. You know, for all the Dutch followers I have…….)

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For now I must be going. Talk soon, friends!

Kate

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