The puffy pancake-popover hybrid known as a Dutch baby is a favorite of mine. Imagine my dismay when I discovered that the online version of my preferred breakfast popover had garnered more than the normal number of negative comments. So, back to the blackboard we went and now, I’m pleased to offer a revised, repaired, and re-imagined Dutch baby recipe. Your patience has been rewarded. This recipe first appeared in Season 12 of Good Eats.
ACTIVE TIME: 15 minutesminutes
TOTAL TIME: 50 minutesminutes
3tablespoonsunsalted butter, divided
2largeeggs, at room temperature
1/2cupwhole milk, at room temperature
Powdered sugar, for serving
Lemon wedges, for serving
Digital kitchen scale
Heat oven to 375ºF.
Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.