Today, a blizzard named Jonas is paying Manhattan a very spirited visit, though his reception is a bit chilly. I figured it’d be a good day to whip up something baked for breakfast.
True story: For the vast majority of my 31 years, I believed a Dutch Baby was a recipe my parents created.
Shy of two years ago, I realized I was very incorrect.
Damn you, Andrew Zimmern!
It was always a dinner staple in our house, served with a hot side of sizzling bacon and a large bottle of maple syrup; I honestly can never recall it being served for breakfast. Then again, my parents were, and still are, huge fans of breakfast for dinner.
I never quite got it.
I like my breakfast foods served before noon, or at least before 3 on the weekends.
Still, I can not deny my love of a Dutch Baby.
Just give it to me in the a.m.
– 2 large eggs
– 1/3 cup flour
– 1/2 whole milk
– 3 tablespoons unsalted butter
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
Before We Get Started…
– Toppings for a Dutch Baby range, and you can go as simple or decadent as you please. Growing up, I ate it drizzled with maple syrup. However, other great toppings are fresh berries, toasted sliced almonds, confectioners’ sugar, or skillet-roasted apple slices. See Step 4a for a spiral-cut pear recipe.
1.) Preheat oven to 425°F.
2.) Whisk eggs, flour, milk, cinnamon, nutmeg, and salt until a smooth batter forms.
3.) In a 10″ cast-iron skillet, melt butter over medium heat until melted; tilt skillet to ensure butter covers the entire bottom; alternatively, melt butter in a 10″ oven-proof skillet or 10″ round baking dish.
4.) Pour batter into skillet over melted and transfer to oven. Bake for 15 – 20 minutes, or until edges are browned and batter has puffed and set. Remove from oven. See Before We Get Started… for topping suggestions. In these photos, I used spiral-cut pears:
4a.) Spiral-cut one pear on a medium-blade setting; I used a Bartlett that was slightly underripe. In a large frying pan, melt one tablespoon butter on low heat. Add pear to pan and sprinkle with a few good shakes of both cinnamon and ground nutmeg. Cook for two minutes or until slightly softened. Top Dutch Baby with pear and sprinkle lightly with confectioners’ sugar or one teaspoon of fresh-squeezed lemon juice.