Indulge in the fluffy, pillowy delight of a Dutch Baby Bake with this simple yet decadent recipe. Also known as a German pancake, this oven-baked treat is a delightful fusion of pancake and popover, boasting a crisp, golden exterior and a soft, custardy interior. Perfect for breakfast or brunch, this Dutch Baby Bake is sure to impress with its elegant presentation and irresistible flavor.
Ingredients:
- Butter
- Eggs
- Milk
- All-purpose flour
- Salt
- Cinnamon
- Vanilla
How To Make Dutch Baby Bake:
- Prepare the Butter: Cut the butter into pats and arrange them in a 9×13 inch baking dish. Preheat the oven to 425 degrees F and place the baking dish in the oven just until the butter melts, creating a sizzling, buttery base.
- Prepare the Batter: While the butter melts, combine eggs, milk, flour, salt, cinnamon, and vanilla in a blender. Pulse until the ingredients are evenly combined and the batter is smooth, creating a luscious mixture ready to be poured over the melted butter.
- Bake to Perfection: Once the butter has melted, pour the batter over it in the baking dish. Place the dish back in the oven and bake for approximately 22 minutes, or until the edges have puffed up and turned a beautiful golden brown, creating a tantalizing aroma that fills the kitchen.
- Serve and Enjoy: Remove the Dutch Baby Bake from the oven and cut it into slices to serve. This delightful treat can be enjoyed on its own or topped with powdered sugar, syrup, whipped cream, fresh fruits, or any other desired toppings to enhance its flavor and presentation.
Recipe Tips:
- For a richer flavor, consider using browned butter instead of regular butter.
- Experiment with different variations by adding toppings such as lemon zest, berries, sliced bananas, or chocolate chips before baking.
- Serve immediately to enjoy the Dutch Baby Bake at its best, as it may deflate slightly upon cooling.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or microwave for a quick and delicious breakfast the next day.
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