Dutch Dutch Baby!

Have any of you had a dutch baby before? It’s SO good! It’s simple yet looks really impressive! I was inspired to make this dutch baby after learning how to make Yorkshire Puddings last year. The consistency and ingredients are pretty much the same. I’m more of a savory girl but this was a nice little weekend breakfast treat.

Mini Dutch Baby (Serves 2 using two small mini 6-inch cast iron skillets or one 10 or 12 inch cast iron skillet or alternatively an oven safe pan)

Ingredients:

2 eggs

½ cup of milk

½ cup of flour

½ tsp of vanilla extract

A dash of salt

1 tbsp butter or 2 tsp bacon fat, similar to Yorkshire Pudding which is my preference

 toppings: maple syrup, honey, powdered sugar, jam, butter, mixed berries

 Directions:

Preheat oven to 425 degrees.  Meanwhile, mix eggs, milk, flour, vanilla extract, and salt.  A lot of recipes include sugar.  Because of all the sweet toppings that are served on top of Dutch babies, I chose to skip the sugar.  Let sit at room temperature for 30 minutes.

Heat bacon fat in skillet in oven for about 5 minutes.  If using butter, do the same except it should only take a minute or two.  Be careful not to burn the butter.  Once butter is melted, swirl it around to coat the pan.

Remove skillet from oven.  Pour in batter.  Return to oven and cook for about 15 to 20 minutes.

Serve with various toppings including maple syrup, honey, powdered sugar, jam, butter, and mixed berries.