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A dutch baby? I’m sure you’ve come here to see how it’s made. What you may not have banked on is that I’m going to tell you WHOSE baby it is! When I served this, we all had our own ideas. We decided it’s a pancake/crepe/french toast hybrid with waffle edges, if baked juuuuust right.
I can’t take credit for this dutch baby recipe. Sometimes I will take inspiration for a recipe from an existing one or maybe more than one, and then adapt it. But when it comes to baking, it’s different. I don’t want to mess with the chemistry of the ingredients because I’m too scared I’ll mess it up. Maybe in the future I’ll get a little more gutsy with baking, but right now, I’m going to leave it to the experts like Emma.
One thing I liked about this recipe, besides the tasty outcome, was the fact that it gave me another excuse to use my food processor. Emma mentions in her original post that using a food processor for the dutch baby batter is critical to the taste and texture. She also recommends letting the batter sit a bit before baking. I followed all her directions to a T and they turned out perfect.
Speaking of babies, our baby, Sully (who really isn’t a baby anymore but we still call him that) is the PICKIEST eater on the planet. Anyone else have one of these? I had no problems getting my daughter to eat new foods when she was his age. Actually, she is MORE picky now at almost 21 than she was at 2. They are both making me crazy! Then my stepson Ethan is only slightly picky but what I love about that kid is he will try anything. Then there’s Zach. Almost 20 years old, works out like a maniac, eats clean most of the time, but is also NOT picky.
So what do I do about this 2-year-old? I mean, I’m a food blogger and I can’t even get my own son to eat. What the heck?
They told me at daycare that he loves the apple cinnamon bars they give the kids. So I went out and bought the name brand ones from Sam’s club. One morning I unwrapped one and handed it to him with bated breath. He looked at it, looked at me like, huh?, turned up his nose, and ran away to play; now I have 32 of them rotting in my lazy suzan.
Last week I took him to daycare and he saw the bars sitting on the counter and got all excited. I watched him DEVOUR one. For a second there, I thought he was going to chew his own little fingers clean off. It was like Smeagol from Lord of the Rings up in there. So I repeated the brand name over in over in my head until I got to my car and entered it into my phone because I was buying some of those ASAP!!
I couldn’t seem to find them for sale online so I contacted the brand directly. The return e-mail stated that they only sell to food services at this time but they will sell me a case for over $50! Arghhhhh! They were nice enough to send a couple boxes to the house for free. If he goes all “my precious” on all of them then I might shell out the $50 and freeze some of them. It just might be worth it.
I hope you’re all having a great week! I posted a preview of my dutch baby on social media earlier in the week so I know some of you have been waiting for the recipe! Do me a favor and come back after you’ve tried it and comment below on what you liked about it. How did you top yours? Want to save this recipe for later? Pin it!
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons butter
- powdered sugar, maple yrup, berries for topping, as desired
Preheat oven to 425ºF with cast iron skillet inside.
Add flour, milk, eggs, sugar, vanilla, and salt to a food processor or blender. Blend for about 10 seconds, scrape sides, then 10 more seconds. Let batter sit for 20 minutes.
When the 20 minutes is up, take the skillet out of the oven, swirl the butter around until melted, then pour in the batter. Bake for 15-20 minutes.
Dust with powdered sugar and/or top with desired toppings and syrup.