Ready, Set, Weekend with Simply Beautiful Eating

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Here’s a perfect way to start 2019 for any breakfast or brunch meal. And, it’s so versatile served with any fresh fruit, berry, whipped cream, yogurt or ice cream. BOOM!

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I’ve made a few babies in my lifetime, but this one was definitely the easiest. Not gonna lie though, I was a bit anxious to see if this was going to POUF or FAIL.

Um hello. Pouffiness at it’s best and I know exactly why…..

  1. I left the batter on the counter to come to room temperature before pouring it into the hot cast iron skillet (I think this may have done something to enhance the “POUF” factor)

  2. The cast iron skillet preheated in the oven is 100% key.

  3. I was tempted to open the oven to look at it BUT I DID NOT. This is very much like a soufflé, and you don’t want to mess with the air getting at it before it’s baked.

  4. I literally grabbed it out of the oven and ran with it! It did deflate a bit after taking 169 pics of it BUT, it was still nice and pouffy when I served it.

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A dutch baby is basically an “oven pancake” with a red carpet appearance. This folks, is undoubtably YOUR NEXT LEVEL BRUNCH DISH. 

I literally sat on the floor in front of the oven watching this develop into this beauty. The other reason I babysat this “baby” was because I was too scared it was going to FALL. Being a typical mother, I was worried about the baby (for no reason at all).

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So what’s up next? I’m 100% going to try to make this again but in savoury mode. How does an “everything but the kitchen sink” dutch baby sound to you? Good? Right. I thought so. Stay tuned.


  • 3 extra large eggs

  • 2/3 cup all purpose flour

  • 2/3 cup milk

  • 1/2 package vanilla sugar (I use Dr. Oetker) or you can sub in 1/2 tsp vanilla extract

  • pinch sea salt

  • 2 tbsp unsalted butter

  • lemon zest, fresh berries & powdered sugar for garnish


  • You will need an 8 inch cast iron skilled for this recipe. Add all your ingredients except for the butter into a blender or food processor. 

  • Pulse until a smooth batter forms. Let the mixture sit for 30 to 60 minutes - just to come to room temperature.

  • Put your cast iron skillet on the middle rack of your oven and preheat to 450F.

  • Take the preheated skillet carefully out of the oven and add the 4 tablespoons of butter, swirling the pan to melt the butter and coat the pan. Once the bottom of the pan is covered in butter, pour the batter into it and immediately return to the oven.

  • Bake until puffed and golden brown, about 18-20 minutes. DO NOT OPEN THE OVEN to have a look at it or you will deflate the baby! 

  • Dust with lemon zest, powdered sugar and fresh berries if desired. Serve warm.

RecipesDebi TraubComment