Sometimes called a German pancake, the dutch baby is a dynamic marriage between a soufflé and a crepe—the batter transforms dramatically in the oven, forming a tall, golden crown around the edges, while the center remains relatively flat. This breakfast dish always earns great praise from visitors to our test kitchen, for both its taste and its swiftly changing form. We tend to serve it with a light dusting of powdered sugar, or topped with fresh fruit, but savory variations, like sausage links or an Italian Baby with tomato sauce, mozzarella, and pepperoni, are also a hit.
- 4 ea. eggs, lightly beaten
- 1 cup all-purpose flour
- 1 cup milk
- 2 oz. clarified butter or olive oil
- Lemon wedges
- Powdered sugar
- Pinch of cornstarch
- Oven Temperature: 570-600 degrees.
- Whisk together the flour, eggs, and milk and cornstarch in a mixing bowl. The batter will be a bit lumpy.
- Spoon the butter or oil into a 9x9 oven-safe baking dish, large cazuela, or large muffin tin, and place the dish just inside the oven.
- When the butter begins to foam or oil is about to reach its smoke point, pull the dish to the door of the oven and pour the batter into it (do not mix the fat and batter together, just allow the fat to flow over and around the batter).
- Bake the dish away from the flame in the raw landing zone for approximately 8-10 minutes, or until the batter forms a tall, golden brown crown.
- Remove from the oven and squeeze lemon over the top. Finish with a dusting of powdered sugar.