Resembling oversized popovers, Big Dutch Babies
are a fine alternative to waffles or pancakes, yet they require less effort.
The batter is simply milk, eggs and flour, and a pinch of salt if you like, mixed up in the blender then the batter is poured into melted butter in a hot pan, then baked in a hot oven until it puffs up, light, airy and crispy. Served with a fruit plate and perhaps some sausage, ham or bacon, it's one of my favorite weekend breakfasts.
The recipe has been around for years and years, although I didn't make them myself until I saw a recipe in the late 70's in Sunset Magazine. It's a tried & true ~ I make it as a weekend treat at least once a month.
Here is a link to the recipe which includes proportions according to the size of pan you choose to bake the Dutch Baby.
Any open, shallow pan can be used for baking. A paella pan, roasting pan or skillet all work very well. I prefer my big old Lodge Cast Iron Skillet.
As noted in the recipe, you can adjust the amount of ingredients to suit the size of baking pan you are using for the number of guests being served.
It's best served as you would a souffle, for the most dramatic effect, it's best to have everyone seated at the table when you remove the Dutch Baby from the oven, as it soon deflates. It still tastes delicious though.
There are a number of versions of the recipe, a popular one is made with slices of cinnamon apples. I usually just make the plain one and serve with a choice of toppings. My favorite is confectioner's sugar and lemon slices, but I always offer maple syrup, fruit syrups, and jam or preserves for variety. Some people like to warm up canned fruit pie filling as a topping.
It's so simple, yet delicious, and always popular with guests.