Dutch baby is one of my all-time favorite recipes. This custardy cross between a pancake and a popover is as delightful to watch rise in the oven as it is to eat. You can keep it simple by just adding a bit of powdered sugar, cinnamon sugar, a bit of butter and maple syrup, or go wild like I did, and make it a showstopper with a full on brunch served over it. It’s the perfect canopy for any toppings. I can honestly eat this any time of the day, any day of the week, any week of the year. It’s that good! It is super filling and couldn’t be any easier to make.
I mean, anything I can just whip up in the blender is number one in my book. The trick to my Dutch baby is that I add a bit of sour cream. Not only will it bake super creamy, but extra fluffy too. Just look at it…I’ll let this picture speak for itself! Let’s eat.
Here is the recipe:
- 1 cup of All Purpose flour
- 4 eggs
- 1 cup of whole milk
- ½ stick of butter, unsalted (4 Tbsp)
- ½ tsp of salt
- 2 tsp of vanilla extract
- 2 Tbsp of sour cream
- Preheat the oven to 425° F.
- Use a 10” inch cast iron skillet on medium low heat and add the butter. It will melt slowly and foam.
- While the butter is melting, use a blender to combine the flour, eggs, milk, salt, vanilla extract and sour cream. Blend until smooth.
- Now add the melted butter straight from the skillet to the blender and mix for about 10 seconds.
- Use a pastry brush to coat the bottom and sides of the skillet with the remainder of your melted butter.
- Carefully pour the batter into the hot cast iron skillet.
- Place the skillet in the oven on the center rack. Bake for 18-20 minutes. The batter will puff up and the sides will turn golden brown. Enjoy!