The Dutch baby comes out of the oven all puffy. 🙂 
So then you dust it with powdered sugar. 
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.  This one was perfect!

So I whipped it up and found it delicious!  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).   Just use your handy hand-held mixer and beat the stuff until it’s soft peaks.  You’ll be fine.  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!  I think you’ll like it and it sure beats pancakes!



  1. Ruthie

    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. 😉

  2. Ruthie

    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.


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.