Sometimes, I’m really great at being an adult. I pay my bills on time, I eat fruits and vegetables, my apartment is clean, and I do my dishes the day that they get dirty. But, then there are the other times. The days when you make a batch of four cookies for dessert and your fiancee doesn’t eat his so you excitedly plot to eat his two cookies for breakfast all while promising yourself it’s an adult decision. The next morning when you walk into the kitchen and see the empty countertop devoid of leftover cookies and throw a full on hissyfit like the adult (read:five year old) that you are.
That was me the other weekend, and let me tell you it wasn’t pretty. Instead of making more cookies, I decided it was time to try a recipe that I’ve been meaning to try for months. Dutch babies have been all over facebook and instagram for months, so I know I’m late to the party. But, something about stomping around my house because I couldn’t have cookies for breakfast made me decide that it was high time for me to get my act together and finally try this recipe that I’ve been hearing so much about.
Let me tell you, it was worth it. The recipe takes less than five minutes to prep up, and about twenty minutes in the oven gets you a delicious breakfast that’s a mix between crepes, funnel cake, and pancakes. It’s also easy to make for a crowd and it’s customizable. I had mine with raspberry preserves and powdered sugar, but you could add chocolate chips at the end, or even cut the sugar, add some herbs, and make it a savory dutch baby!
This recipe is adapted minimally from the New York Times (mostly so that it could fit into my 8” cast iron pan). Here’s what you’ll need:
1 egg, 1 yolk mixed together
¼ cup flour
¼ cup sugar
1 ½ teaspoons sugar
Pinch of cinnamon
⅛ teaspoon of vanilla
2 tablespoons butter
Preheat the oven to 425 F. Combine the egg, flour, sugar, cinnamon, and vanilla in a blender or by hand.
Place 8” cast iron over medium-high heat, and add butter to the pan. Once the butter is melted add the batter and place the cast iron in the oven.
Bake for 20 minutes until puffed up and lightly golden. Lower the oven to 300 F and bake for another 5 minutes until golden-brown.
Remove the pan from the oven and and cut into wedges (I just tore off pieces for myself) and top with whatever you’d like!
Preheat the oven to 425 F. Combine the egg, flour, sugar, cinnamon, and vanilla in a blender or by hand. Place 8” cast iron over medium-high heat, and add butter to the pan. Once the butter is melted add the batter and place the cast iron in the oven.
Bake for 20 minutes until puffed up and lightly golden. Lower the oven to 300 F and bake for another 5 minutes until golden-brown.
Remove the pan from the oven and and cut into wedges and top with whatever you’d like!