It’s safe to say that dutch babies have become a mild obsession in my house. I went 26 years of my life in ignorance of their existence, so, really, I’m just making up for lost time.
This is my third time making them. I’ve started experimenting with the recipe, which is adapted from here.
Straying from the traditional blueberry, I made strawberry syrup. Part of being a grown-up cook requires ditching the Aunt Jemima for pure maple syrup, which is frustratingly expensive, but worth the price. As an adult, I eat much differently than what my parents raised me on. I think I was well into my 20’s before I even had pure maple syrup, we always used HFCS based syrups.
My family also never had a cast iron while growing up. I received mine as a gift from Ryan a few years ago and I love it. When I moved to NY, I packed it in my luggage. That’s commitment.
- 3 eggs
- ¾ cup milk
- ½ cup all-purpose flour
- 1 tsp. sea salt
- 1 Tbsp. sugar
- 1 tsp. vanilla extract
- 2 Tbsp. Butter
- 1 cup maple syrup
- 2 cups fresh strawberries, chopped into chunks
- Preheat oven to 475 degrees.
- Once oven is preheated, place cast iron in it.
- In a medium-sized mixing bowl, whisk together the eggs and milk until frothy.
- Use a wooden spoon to slowly mix in flour, a few ounces at a time.
- Add salt, sugar, and vanilla extract.
- Mix with spoon until well combined.
- Remove the cast iron from the skillet.
- Place the butter in the cast iron. Push it around until it's completely melted.
- Pour the batter into the cast iron.
- Reduce oven temperature to 425 degrees.
- Place cast iron back in the oven.
- Bake for 12 minutes, or until golden brown and puffy.
- In a medium-sized pot, warm syrup and strawberries over medium heat for about 10-15 minutes.
- The syrup will become thicker the longer it's cooked.
- Once the strawberries get warm, they will get soft. This makes them easier to smash with a spoon.
- You can smash the strawberries until the syrup reaches desired consistency.
This recipe makes one dutch baby and 1 cup of syrup.
Preheat the oven to 475 degrees. Place the cast iron in the oven to heat it up.
To make the dutch babies, combine the milk and eggs and whisk with an electric mixer or by hand until they’re frothy.
Stir in the flour a little bit at a time, until well combined. Then add the vanilla, salt, and sugar.
Once your cast iron is hot, carefully remove it from the oven and toss in the butter. Swish it around while it sizzles until it’s completely melted.
Pour the batter into the cast iron.
Reduce the oven temperature to 425 degrees and place the skillet into the oven. Bake for 12 minutes, or until puffy and slightly browned. They get really puffy in the oven, but deflate once they cool.
Serve with strawberry maple syrup.