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| The Dutch baby comes out of the oven all puffy. 🙂 |
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| So then you dust it with powdered sugar. |
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| And then you pour on warmed maple syrup with bits of fried bacon in it.  Um . . . delicious! |
I had never even heard of a Dutch baby until I stumbled across this recipe in William-Sonoma’s catalog. Because it uses everyday pantry staples, I had to give it a try–plus, I’ve been looking for recipes for which I could use my cast iron skillet. Â This one was perfect!
So I whipped it up and found it delicious! Â Very light and fluffy–honestly, I think I could have eaten the entire skillet, but I had to share some with my hubby.
BTW, ignore the bit in the recipe about “charging” the cream to whip it. (They were obviously trying to sell a whipped cream whipper). Â Just use your handy hand-held mixer and beat the stuff until it’s soft peaks. Â You’ll be fine. Â It’s just whipped cream, after all.
So the next time you’re looking for a quick and easy breakfast or supper, have a go at a Dutch baby! Â I think you’ll like it and it sure beats pancakes!
~~AngieÂ
Looks delicious! Pass the whipped cream. . .
Angie, Instead of maple syrup with the powdered sugar, try lemon juice. It gives a sweet/tart flavor that is yummy. Also, I have never put whipped cream in my Dutch Babies and they still turn out perfect. I haven’t made one in a long time…think I’ll have to look up my special skillet. 😉
Another thought…if you skip the whipped cream, you may want to consider trying 2 eggs. I can’t remember the ratios of eggs/flour/milk but they are close to your recipe but not quite. If I find my recipe in the next 24 hours I’ll post it here.