Uhhhh, ok so your Friday Recipe is really not coming until Sunday. But it's worth it, I promise!
By now you all know what a Dutch Baby is, right? A little over a year ago recipes for Dutch Babies, or German Pancake, or Oven Pancake started popping up everywhere and to be completely honest, I was dumbfounded. Not because they aren't amazing, but because I couldn't believe how many people had never heard of them before. My mother made Dutch Babies at least once a week for breakfast from the time I was little. And everyone loved them. They are buttery, crusty and chewy at the same time and the perfect vehicle for a sweet topping, like maple syrup.
Dutch Babies are really economical and require only the most basic of ingredients: milk, eggs, flour, sugar, butter. They are also speedy to make, which I'm sure is one of the reasons my mother made them so often. The whole batter is made in the blender, poured into a preheated pan and ready to eat in less than 1/2 hour. Good stuff.
But what about when you're not serving breakfast to a family of 6? What if it's just you and your significant other? Or just yourself? It seems so wasteful to bake a great big Dutch Baby only to toss most of it in the waste bin.
That's why today I took my mother's original recipe that serves approximately 6 people and shrunk it down to create the Itty Bitty Dutch Baby, serving 1-2 people.
As you can see, the cast of characters is pretty simple. Just 2 eggs, 1/4 cup of milk (not pictured), 1 tablespoon sugar (optional), scant 1/4 cup all purpose flour, and 2 tablespoons of butter. And an itty, bitty skillet. Today I used an 8 inch stainless steel skillet but you could also use a small baking dish, cast iron skillet, muffin tin, just about anything with a lip on it that can hold about 1 cup worth of liquid.
Because it was such a small batch, I could forgo the big blender and use my immersion blender and the small cup that came with it. Easier cleanup, I love it!
After the butter melted and the mixture was blended, I simply poured the mixture into the hot pan and put it back in the oven until puffy and golden!
See how puffy it got! Be sure to bake it in the middle of the oven so it doesn't puff up to the top of the oven.
Serve it immediately, while it's still piping hot. My favorite topping is molasses but classically it is served with maple syrup or a lemony glaze. It would also be great smothered in raspberry jam or a warmed fruit compote!
This Itty Bitty Dutch Baby is large enough to feed 2 hungry people or 1 very hungry person. I'm not saying I ate the whole thing. I'm not saying that.
Carey's Itty Bitty Dutch Baby
- 2 tablespoons salted butter
- 2 eggs
- 1/4 cup milk
- 1 tablespoon granulated sugar (optional)
- 1/4 scant cup of all purpose flour
Start by heating an 8 inch pan in a 425 degree oven, with a generous pat of butter in the pan. Next, in a blender blend the eggs for about 30 seconds and then add the milk and sugar, blending again for 30 seconds. Gradually add the flour, again mixing for about 30 seconds. By now the butter should be melted, foaming and just starting to brown. Pour the batter into the hot pan and bake for 12-15 minutes. The pancake will puff up as it cooks. When the edges are dark brown and the middle is just beginning to turn golden it's ready! The pancake will deflate as soon as you take it out of the oven, don't worry, that's supposed to happen. Slice it into wedges and serve with maple syrup, lemon sauce, jam or my personal favorite, molasses.