Daily Archives: September 4, 2015

Sweet Brown Sugar Dutch Baby Recipe

I love when a recipe only uses one pan or pot.  As the primary person cooking in my house I am all about less mess which is why I love this Sweet Brown Sugar Dutch Baby Recipe that is made in one pan.  For those unfamiliar with Dutch Babies they are similar to a popover, but they are sweeter and are much larger and flatter.  This is due to the large round skillet Dutch Babies are cooked in as opposed to traditional popover pans that are deeper and look more like muffin tins.

There are so many reasons I love this recipe, I am just going to list them (after all I do love me a list):

  1. One pan (yes, stated above but I love this so I am mentioning again)
  2. All ingredients are those I always have on hand
  3. This is one of those recipes where countless variations can be made – extra sugar, no sugar, brown sugar, maple syrup, cinnamon, nutmeg, vanilla, powdered sugar, cocoa powder, berries, apples, lemons, lemon zest, orange zest…you get the idea.
  4. Easy to make
  5. Looks impressive

I usually make this as a breakfast treat served with warm maple syrup, a touch of velvety butter and some fresh berries.  However as noted above, the variations are limited to only ones imagination.  One thing to note as that these will puff up in the oven but once you remove the little “baby” from the oven it will deflate as you will see in the pictures below.

IMG_5487 OK, so you need to try making on of these.  Not only are they so simple to make, these are so much less work compared to pancakes.  Aside from not having to flip flapjack after flapjack I actually prefer the taste of dutch babies with its light, eggy consistency.  These are so good (and easy) though don’t just make this for breakfast make it whenever!  Lunch, snack, dinner – why not?

Hope you try these and love them as much as my family does!

Sweet Dutch Baby Recipe
Ingredients
2  eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
1 tablespoon brown sugar
Berries, dusting powdered sugar, maple syrup (optional and to your taste)

Directions
Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees.

In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, sugar, nutmeg and salt.

Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in the hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 10 minutes. Remove from oven and sprinkle the top of the Dutch Baby with brown sugar.  Return to oven for two more minutes.  Remove promptly and sprinkle with powdered sugar, maple syrup, fruit or whatever you like.
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