And we’re back with another installment of our Cooking the Books series! This time Haley Strong has made this mouthwatering Dutch Baby from the cookbook Cravings by Chrissy Teigen.
There’s a reason why brunch is the favorite meal of many – a mix of savory and sweet dishes, bottomless mimosas, and tasty pastries. The Dutch Baby Pancake is the perfect dish to bring to your next brunch party.
I’ve always wanted to try making a Dutch Baby Pancake, but have been intimidated. I mean, look at the rise on those things! There’s no way I, an amateur baker (to put it lightly), could ever make something like that.
I decided that I would finally put the fear behind me and pull out one of my trustiest cookbooks, Cravings by Chrissy Teigen, and make that Dutch Baby.
Cravings by Chrissy Teigen has been one of my most reached for cookbooks in my collection since its debut in early 2016. I find all of the recipes approachable, but impactful. If I’m having people over for dinner, I’ll usually make something from this book. I’ve had a lot of successes using Cravings, and I was hoping that this Dutch Baby Pancake would be no different.
When I flipped to the page and read down the list of ingredients and instructions, I said to myself “that’s it?”. The recipe featured ingredients I already had in my pantry, and the instructions were super simple to follow.
And when it came out of the oven? I was truly shocked by the rise in the pancake. I think I may have actually sworn at some point. It was big, puffy, and beautiful. I couldn’t wait to dig in. I lightly dusted it with powdered sugar. Instead of maple syrup, I ended up sautéing some apples and topping the Dutch Baby with those instead.
I loved it! It wasn’t overly sweet, and I think I might use this recipe without the dusting of icing sugar for a savory dish in the future (after all, this recipe makes what seems to be just a large Yorkshire Pudding). I was really, really impressed with this recipe.
The Dutch Baby Pancake will be a main feature on my next brunch party menu!
Ingredients
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1 cup all-purpose flour, sifted
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4 large eggs
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1 cup whole milk, at room temperature
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1/2 teaspoon kosher salt
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4 tablespoons melted butter
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Pancake Syrup
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Powdered sugar, for dusting
Directions
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Preheat your oven to 475°F.
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In a blender, combine the flour, eggs, milk, salt, and 2T of the melted butter and blend until smooth, 20 to 30 seconds.
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In a 10-inch cast-iron skillet, heat the remaining 2T melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
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Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
We are definitely adding this recipe to our brunch arsenal! Is this one you’re planning to try? Let us know in the comments!
For More Recipes, You Should Read:
Cooking The Books – The Well Plated Cookbook’s Ultimate Mac & Cheese Broccoli Cheddar
Incredibly Easy And Cozy Soups And Stews To Feast On This Winter
