A Dutch Baby is a thick pancake made with eggs, flour and milk and baked in a shallow baking dish. It will rise around the edges and look impressive when first pulled out of the oven. It is super easy, feels fancy, and can be savory or sweet.
The first time I had a Dutch Baby was when Sebastian made it for me for my birthday three years ago. It was our first year in our first house. We decided that since it was so good, we would save it for special occasions as something to look forward to, like a birthday or Christmas. Lately, though that has meant any weekend where we are not in a rush and could really use a leisurely and happy start to the day. We always serve this with berries and powdered sugar, and if we have bananas, we’ll add those too. We call it a Dutch Pancake rather than a Dutch Baby as the word baby is confusing for our two year old who loves calling his baby brother “baby”.
Notes on Making a Dutch Baby with Assorted Berries:
- The Dutch Baby rises around the edges of the pie dish, but falls quickly once you take it out of the oven. Its most impressive right when you take it out, so make sure anyone who wants to see gets a quick glimpse as you bring it over to the table.
- You can add some of the berries directly on top after removing it from the oven. This warms the berries through and makes them extra sweet.
Dutch Baby with Assorted Berries
Ingredients
- 3 tbsp butter
- 4 large eggs
- ⅔ cup whole milk
- ⅔ cup all-purpose flour
- 1 ½ tbsp granulated sugar
- pinch of nutmeg
- assorted berries
- powdered sugar optional
Instructions
- Preheat the oven to 425°F
- Put the butter in a shallow round dish, like a pie dish. Put the dish in the oven until it melts but doesn’t burn, about 5-7 minutes. Keep a close eye on it. Remove from the oven.
- In the meantime, whisk the eggs in a medium bowl. Whisk in the milk. Add the flour, sugar, and nutmeg. Stir to combine, breaking up any large lumps, but don’t worry about making the batter completely smooth.
- Pour the batter into the pie dish. Bake for 12-15 minutes or until it turns golden brown on the edges.
- Serve with assorted berries and powdered sugar.
Nutrition
This recipe is adapted from NYTimes Dutch Baby by Florence Fabricant.
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