Dutch baby two ways: make it sweet or savoury

Photography by Jim Norton

This article was originally published in the Winter 2017 issue of Cottage Life magazine.

This is so crazy easy and delicious that you’ll want to have it every weekend. Make it sweet or savoury—or bake one of each. Everyone’s happy.

Basic Batter
1/2 cup all-purpose flour
1/2 cup milk
2 eggs
1/2 tsp salt

Sweet Dutch Baby
2 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp butter
1 cup fresh or frozen berries or diced fruit

Savoury Dutch Baby
4 slices bacon, fully cooked until crisp and roughly chopped (reserve 2 tbsp bacon fat)
1/2 cup shredded sharp cheddar cheese

1. Preheat oven to 425°F. Place 9 or 10″ heavy, oven-safe skillet (cast iron is great, but use what you have) or baking pan in the oven while it preheats.

2. Blend together flour, milk, eggs, and salt (plus sugar and vanilla if you’re making the sweet version) until smooth.

3. For the sweet version, remove skillet or baking pan from oven, and place it on a heatproof surface. Add butter to pan, and swirl around so butter coats the bottom and sides as it melts. Sprinkle berries or fruit evenly on the bottom of the pan, and then pour in batter. Place pan in oven.
For the savoury version, remove skillet or pan from oven, and add reserved bacon fat, tilting pan to coat the bottom and sides. Add bacon, spreading it evenly over the bottom. Pour batter over bacon, and sprinkle with cheese. Place pan in oven.

4. Bake for 15–20 minutes or until it’s puffed up and lightly browned. Take out of oven (it starts to deflate right away, so call everyone to see it at peak gorgeous), cut in wedges, and serve.

Serves 2 as a main or 4 as part of a brunch spread.

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