Oh boy, it’s winter again. When I hear that, my mind flips through scenes of a lit fireplace, cozy sweaters, family gatherings, warm socks, and hearty meals (just to name a few)
Since I have started cooking from scratch more, my recipes have diversified and I have tried to really explore simple yet delicious meals my family would love.
I would say one of the favorites has been a breakfast dish known as a Dutch baby.
What is a Dutch Baby?
A Dutch baby, most likely originally known as a German pancake, is just a few simple ingredients that you can whip up, pour in your cast iron, and feed your whole family.
If I had to describe the taste, I would say it’s a cross between a pancake and French toast.
You can eat it with syrup, jams, preserves, or spreads. Most commonly it is served with powdered sugar and a drizzle of maple syrup, although mine looks like it is drowning.
I was able to omit the sugar in this recipe, which I try to do when it is something typically topped with some kind of sweet dressing anyways. If you did want to add a sweetener to the batter itself, I would just add a bit of syrup, but it truly should not need it.
Now, the only thing that is different with my recipe is the cozy spin of adding my own mixture of pumpkin pie spice (which I add to everything in the colder months) but you can also just use cinnamon.
It is delicious and like my vanilla extract obsession, I may have a problem, but I am okay with that (my husband thinks differently)
This recipe is easy for when you need something fast, have a few extra eggs on hand, or even if you just want a simple cozy meal (breakfast for dinner anyone?)
Having family stay over? This breakfast is perfect for feeding a few mouths and you make it in one skillet. So easy!
Ingredients for a Dutch Baby
- 6 eggs
- 1 cup flour
- 1 cup milk (or water)
- 1/2 tsp vanilla
- 1 stick (1/2 cup) butter
- 1 tsp salt
- 2 tsp pumpkin spice or cinnamon
For supplies you will need
- A blender – if you don’t have one or if yours is bulky and you do not want to lug it out, use a large jar you can close. The point here is the really whip up the batter to add a ton of air so it puffs up when baking.
- Cast iron skillet – this recipe is portioned perfectly for a traditional skillet size, but will work in something that may be just slightly smaller or larger than that.
How to make a Dutch Baby
Start by preheating your oven to 425°
Once your oven is preheated, add your skillet with your butter in it and place it in the oven.
While your butter is melting, get all of your ingredients into the blender (or mixing jar) and blend on high until mixed really well, about 15-20 seconds. If the butter still isn’t melted, do not add your batter yet. Wait until your butter is melted. If this is the case, I recommend you blend the batter again if it was sitting for a bit, and then pour into you heated skillet.
Bake for 20 minutes at 425° F. When the timer goes off, lower the heat to 300° for five minutes. When done, serve immediately. Feel free to dust with powdered sugar and top with your favorite jam, jelly, or syrup. Enjoy!
My new favorite breakfast!!!!