How to Make a Dutch Baby | The Pioneer Woman | Food Network
Forget pancakes! Try making Ree's Dutch baby for your next over-the-top weekend brunch.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Dutch Baby
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 55 min
Active: 15 min
Yield: 4 servings
Ingredients
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon plus 1/4 cup maple syrup
6 tablespoons salted butter
1 cup mixed berries
1/4 cup blueberry syrup
Canned whipped cream, for serving
Directions
Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.
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How to Make a Dutch Baby | The Pioneer Woman | Food Network
You're Doing It Wrong: Dutch Baby (German Pancake in Cast Iron)
Dutch babies, or German pancakes, are among the most popular dishes on Facebook's Cast Iron Cooking group. Every day someone posts a picture of the dutch baby they made, often with their kids. Dutch babies are very popular with kids because they're very easy to make, they rise very quickly, and they form weird and funny shapes. But for a long time, like many people making dutch babies, I was doing it wrong. I found out I was overcooking my dutch baby every time. And when it's not overcooked, a dutch baby becomes something entirely different from the popular brown-crusted dish seen on Facebook. A properly cooked dutch baby is much more light and fluffy, with a more prominent egg taste. This is delicious on its own -- but this dutch baby is kicked up a notch by adding natural lemon flavor and a lemon glaze. What's more, it's actually a deutsche baby because it's a German pancake. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at:
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Cast Iron Cooking on Facebook:
Dutch Baby Recipe - How to Make Dutch Babies - German Pancakes
Learn how to make a Dutch Baby Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Dutch Babies recipe!
DUTCH BABY PANCAKE | German Pancake Recipe
A Dutch baby is simple to make but is truly special. Dutch baby pancakes taste like Crepes but in pancake form. The batter puffs up the beautifully golden crispy crust and the custard-like center is memorable.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
DUTCH BABY PANCAKE INGREDIENTS:
►3 large eggs, room temperature (put in warm water 2 minutes)
►1/2 cup all-purpose flour
►1/2 cup whole milk, room temperature (microwaved 15 seconds)
►1 Tbsp sugar
►1 tsp vanilla extract
►Pinch of salt
►Pinch of nutmeg, optional
►3 Tbsp unsalted butter
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 How to heat your skillet
0:45 How to make pancake batter
2:33 Adding butter to the skillet
3:12 How to bake the Dutch baby pancake
3:40 Pancake toppings
5:23 Taste test
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How to make an easy DUTCH BABY
In this video I show you how easy it is to make a Dutch Baby, a real showstopper of a pancake that looks like it should be reserved for special occasions. To make breakfast or brunch even easier, make the batter 1-2 days ahead of time. It actually tastes even better! ????????
. . .
DUTCH BABY PANCAKE RECIPE
50g (3.5 tbsp) Butter, divided into 40g and 10g (3 tbsp & 1.5 tbsp)
3 Eggs, room temperature*
160 mL (2/3 C) Milk, room temperature*
2 Pinches Salt
30g (2.5 tbsp) Sugar
70g (1/2 cup) Flour
. . .
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. . .
0:00 Intro
0:15 Ingredients
0:57 Make batter in a mixer
1:22 Make batter in with a whisk
1:28 Dutch baby food trivia
2:14 The bake
2:47 Finishing it off
Savory Dutch Baby | Melissa Clark Recipes | The New York Times
Melissa Clark gives a savory twist to a traditionally sweet dish.
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Savory Dutch Baby | Melissa Clark Recipes | The New York Times