Here’s a fun fact: the Dutch Baby is actually a Seattle, Washington baby – born in the early 1900’s at Manca’s Cafe (which closed in the 1950s). The “Dutch” refers to the Pennsylvania Dutch who are, in fact, German-American. It turns out, the only real Dutch babe in my kitchen was me.
Well, my Belgian taste buds think this is the best breakfast food ever. Dutch babies, the distant cousins of German pancakes and French souffles, are easy to make and taste delicious, especially when dusted with powdered sugar and served with a squeeze of lemon.
Here’s my easy Dutch Baby Recipe (serves 2):
- 2 Tb butter
- 2 eggs
- 1/2 Cup milk
- 1/2 Cup all-purpose flour
- 1 pinch salt
- Freshly grated nutmeg (about a pinch-worth)
- Powdered sugar for dusting and a lemon wedge for squeezing
Preheat oven to 475 degrees F. Use the butter to thoroughly grease a 9″ pie dish. Then combine all of the other ingredients in a bowl, mix, and pour into the pie dish.
Bake for 12-15 minutes and serve with powdered sugar and lemon wedge.
But wait, there’s more!
I like to play with my Dutch Babies. Try:
Adding orange zest or vanilla to your batter
Blending lemon juice with sugar and spreading over as a topping (that tip is courtesy of my 14 year old sister Hannah)
Baking fresh berries into the Dutch Baby
Pour into a cupcake tin and serve mini-Dutch Babies at a fancy brunch!