Today I am talking to you about one of my favorite desserts or breakfast items…my Mom’s Dutch Baby. The Dutch Baby is a delicious, custard like “pancake” that puffs up on the edges after baking in the oven. It is the best breakfast recipe for a family or a lazy Saturday morning. My mom has been making them for as long as I can remember. Grandma also has this recipe written down in her recipe book as “Bernie’s Breakfast Custard.”
I will be honest, there are times I have made it and it hasn’t risen. I will share what I think the problem was. First I didn’t let the butter get hot enough and I didn’t use enough of it. Second Make. Sure. It. Is. MIXED. I do not use the blender anymore for my Dutch Baby. Not because it does not work-but for convenience.
A good ol’ bowl and whisk will do. With this method I have had flawless Dutch Babies. My kids get SOOO excited when it is Dutch Baby day. Now what to put on top of it. That is the beauty. You can put whatever you want!
You name it-it can go on there.
The recipe is so simple and fast. You should definitely make a Dutch Baby this weekend. You won’t regret it.
Mom's Dutch Baby
- 1/2 cup butter
- 4 eggs
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla
- maple syrup
- powdered sugar
- Place butter in a glass baking dish (I use a 7x11)
- Place in cold oven and let the butter melt as the oven reaches 400 degrees.
- While the butter in melting, mix all other ingredients. Mix by using a blender or you can use a whisk. Just make sure it is mixed very well.
- Once butter is hot and bubbling, pull out of oven and pour batter over the butter.
- Place back in 400 degree oven and let cook for 20 minutes.
- Cut into squares and serve with syrup or any of the other optional toppings.