Discovered Dutch Babies today. That sounds weird. But it’s a pancake, sort of. I’m reading they originate in Germany, or maybe The Netherlands, the internet doesn’t seem sure. Either way, they’re delicious!
I definitely wasn’t swayed at all by the fact that they’re traditionally baked in cast iron.
My wife found the recipe via an IG video of all places. Andy’s East Coast Kitchen. We tried it, we loved it. Stuck to my cast iron a little bit but that’s forgivable. And now I’m reproducing the recipe here so I can make it over and over again.
The recipe we found had lemon zest and blueberry added to it, we had neither in the house, so we went with a strawberry and raspberry blend. I suppose you could add whatever you want, or, make it plain and add the extras as toppings. I will definitely be experimenting in the future.
Unless otherwise noted, all options are added to the hot cast iron skillet. with the melted butter, prior to the batter being added. The prepared batter is poured over it.
Equipment
- 1 cast iron skillet 8" or 10"
- 1 mixing bowl
Ingredients
The Batter
- 4 eggs room temp
- ½ cup almond milk room temp
- ½ cup oat flour
- 1 scoop protein powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
The Extra
- 3 tbsp butter
- 1 cup mixed berries
Instructions
- Preheat oven to 400F. At the same time place cast iron skillet over low heat.
The Batter
- Add the milk, flour, eggs, sugar, vanilla, and salt into bowl and mix until smooth.
The Dutch Baby
- Place butter into the castiron skillet and let melt.
- Add any options (berries, etc) and give the skillet a quick stir.
- Pour the batter into the skillet.
- Transfer the skillet to the oven and bake for approx 15-20 minutes.
- Remove from oven, dust with confectioners sugar, cut and serve with maple syrup.