A cross between a pancake and a custard that’s been sitting in German and Amish kitchens for over a hundred years. It puffs up dramatically in the oven and uses eight eggs in a single pan.
Ingredients
- 8 eggs
- 2 cups whole milk (470ml)
- 2 cups all-purpose flour (250g)
- Pinch of salt, splash of vanilla
- Powdered sugar, berries, honey, or maple syrup, to serve
Method
- Slide a 9×13 Pyrex or cast iron dish into the oven while it preheats to 425°F.
- Blend eggs, milk, and flour until smooth. Season with salt and a splash of vanilla.
- Carefully pull the hot dish out, pour in the batter, and return it to the oven immediately.
- Bake 20 minutes, until the edges puff and brown while the center stays dense and custardy.
- Serve with powdered sugar, berries, honey, or butter and maple syrup.
The preheated pan is the key step most recipes skip — that burst of heat is what makes a Dutch baby rise.