Dutch Babies have been a Forneret-family obsession since we first discovered them at a pancake house in Palm Springs many years ago. Eggy, crisp and lightly sweet, these instantly became a must-order whenever they were on the menu. Fast-forward several years and a move to Chicago, where I found myself living in an apartment building on Oak Street with a back door that led directly to The Original Pancake House (famous for their Dutch Babies and my idea of heaven)! These days, whenever my sister comes to visit, The Original Pancake House is one of our first stops. Since she’s coming in for Christmas, I thought I’d surprise her with a homemade version of these heavenly treats!
Dutch Baby
Preheat oven to 425 degrees.
10-12 inch cast iron skillet
For Batter:
3 Eggs
1/2 Cup All-Purpose Flour
3/4 Cup Whole Milk
1/4 Cup Sugar
1/4 tsp Cinnamon
1/8 tsp Salt
3 tbs salted butter, plus extra for topping (most recipes call for unsalted butter but the extra salt really adds a deliciously savory contrast to the eggy richness of the dutch baby)
Combine all ingredients except the butter and whisk rapidly until foamy. Set aside for 20 minutes to rest. While batter is resting, place skillet in oven to heat.
Carefully pull skillet from the oven and toss in butter.
When butter is completely melted, add batter and return to oven.
Bake for 20 minutes until puffy, golden and crisp along the edges.
Top with butter, fruit and lots of powdered sugar. Slice into wedges and eat right away!
For more sweet treats to impress your family during the holidays, join The Chopping Block for:
- Holiday Tea Party Friday, December 22nd at the Merchandise Mart, or
- Cupcake Boot Camp: Festive Holiday Menu! Friday, December 22 at Lincoln Square
Want to join us for the ultimate global Cookie Exchange? We have a few spots left in Saturday's International Holiday Cookie Exchange at the Mart. Sign up based on the types of cookies you want to learn to make, and go home with over 12 types of cookies!
- Rogaliki (Almond Crescents) from Poland, Chocolate Pepper Cookies from South Africa; Alemandrados from Spain, Palmiers from France and Melomakarona from Greece
- Nanaimo Bars from Canada, Pfeffernusse from Germany, Biscoitos from Portugal, Shortbread from Scotland and Anzac Biscuits from Australia
For the ultimate holiday cookie guide, download our free recipe collection, the 12 Days of Holiday Cookies.
