A dutch baby, otherwise known as a David Eyre’s pancake, is a cross between a pancake and a crêpe and much, much easier to make than either. I love them so much, I even make them during heat waves, when the inside of our air-conditionerless apartment feels like a car that’s been sitting in the sun, and I never regret it. The other great thing about them is that you can be sloppy with the ingredients and still get a perfect dutch baby every time, unlike with its unbaked sisters.
Dutch baby with berries
Adapted from the New York Times Magazine’s 1966 recipe.
Serves 1 or 2
- 2 eggs
- 1/3 cup (80 ml) whole milk
- 1/3 cup (40 grams) flour
- pinch of ground nutmeg
- 1/2 tablespoon (8 grams) unsalted butter
- a handful of berries, approximately 1/3 cup (40 grams)
- approximately 1 tablespoon powdered sugar
- a couple of squeezes from a lemon (optional)
- Preheat the oven at 400°F.
- In a medium mixing bowl, lightly whisk the eggs. Add the milk, flour and nutmeg and whisk until blended but still slightly lumpy.
- In a 9-inch cast iron pan (or any skillet with a heatproof handle), melt the butter over medium-high heat. Swirl the butter up the sides of the pan, ensuring that the whole pan is coated.
- Once the butter is fully melted, turn off the heat and pour in the batter. Have a spatula handy to help you get everything out of the bowl quicker. Transfer the pan to the oven.
- Bake until the edges are golden brown, about 15 minutes. Working quickly, remove the pan from the oven, sprinkle the berries onto the pancake and, using a fine-meshed sieve, sprinkle with sugar. Return to the oven for 3 to 5 minutes more.
- Slide pancake onto a plate. Sprinkle with lemon juice if desired. Serve immediately.
Sources of sodium
If you don’t top with berries, keep the dutch baby in the oven for the 18-20 minutes without disturbing it.
Dutch baby recipes typically call for 2 tablespoons of butter and I’m not sure why. I use only as much as I need to coat the pan, which is about 1/2 tablespoon.
Strawberries are very nice on this as well, and my favorite is a mix of strawberries and organic raspberries. I strongly prefer organic raspberries, which are not as tangy as the non-organic raspberries we have available. Be careful with blueberries. They tend to pop in your mouth while they’re hot.
You can add a teaspoon or two of maple syrup or sugar to the batter if you’d like it to be a little sweet. I only miss the sweetener when I don’t top with berries.
If you want to make this in a 12-inch skillet, increase the flour and milk to 1/2 cup each, increase the butter to 1 tablespoon to coat the skillet, and add more fruit.
In a blender
Don’t have a whisk or hate using it because cleaning them kind of sucks? You can make this in a blender, instead.
9-inch cast-iron skillet
There’s a bit of a learning curve to using cast-iron pans but they’re pretty amazing once you get used to them. I have the 9-inch Lodge pre-seasoned cast-iron skillet. I don’t remember why I got this size in particular, but for anything other than this recipe, I am constantly wishing that it was a bit bigger. If you don’t have a cast-iron pan and want one, unless you’re cooking for one a lot, I would recommend getting either a 10.25″ or 12″ instead.