Big Pan Dutch Baby

A wonderful breakfast made of things we usually have in abundance here: eggs and milk! Topped with a fresh fruit sauce (blueberry is divine, but apple is good, too) and homemade whipped cream, it’s a truly decadent way to start the day.


1 stick butter 2 cups all purpose flour
8 eggs or enough to equal 2 cups; beaten 1/2 teaspoon salt
2 cups milk 1 tablespoon sugar
1 teaspoon vanilla extract 1/2 teaspoon cinnamon (optional)


Preheat the oven to 425°. Unwrap the stick of butter, put it into a large cast iron skillet, and put the whole thing into the preheating oven while you make the batter.

While you’re waiting for the butter to melt, combine the beaten eggs, milk, and vanilla in a large bowl or measuring cup. I use a 4-cup measure for easy pouring. In another bowl, mix together the flour, salt, sugar and cinnamon. Now this is the tricky part. The ratio of wet ingredients to dry is so high that you’ll get lumps if you’re not careful, so don’t hurry and use a whisk! Begin by pouring about half of the milk-and-egg mixture into the flour mixture and stir it thoroughly until the batter is very smooth. If it’s still very thick, add a little more of the milk mixture until you can get all the lumps worked out. When the batter is nice and smooth, just pour in all the rest of the milk-and-eggs and stir well. The batter will be very thin (runny).

Check the oven. Is the butter melted? If not, wait a few minutes more till it is, maybe washing up the dirty dishes while you wait. When the butter is melted into a delicious puddle, open the oven door and pour the batter into the pan. You can put the pan on the counter for a minute if you need to. A rubber spatula will help to get all the batter out. Now put it back into the oven and let it cook for about 25 minutes, until the whole thing is gloriously puffy and lightly browned.

While you’re waiting, you might like to make a simple fruit syrup and some whipped cream, but maple syrup will taste just fine, too. When the Dutch Baby is done, cut it into wedges for serving, topping each wedge with a bit of your fruit sauce and a dollop of whipped cream.

That’s good, isn’t it?