I’ve made Dutch Babies for years and the Fanny Farmer recipe is great but I’ve adapted the smitten kitchen recipe because it uses grams for the flour and it was definitely billowy. I’ve scaled it up to 1.5 and baked it in 4 6-inch cake pans so we each get our own. This isn’t necessary but it sure is fun.
INGREDIENTS
6 eggs
98 g flour (whole wheat pastry flour works great)
3/4 c milk
Heaping 1/4 tsp salt
4-5 TBSP butter
DIRECTIONS
- Preheat the oven to 425 degrees F and put 4 6-inch cake pans or 2 12-inch oven-proof skillets or pie plates in while it heats to get them nice and hot. I put them on a baking tray to make them easier to handle
- Break the eggs into a large jar and blend with an immersion blender (you can do this in a bowl with a fork or whisk but this is what I like to do)
- Add the flour and salt and blend until smooth
- Add milk and blend again until incorporated
- Remove the pans from the oven and put a generous tablespoon of butter in each pan. Return to oven to melt the butter and tilt the pans around or use a pastry brush to make sure the butter goes up the sides of the pans
- Pour the batter roughly evenly into the four pans and return to the oven
- Bake for 12-15 minutes, starting with the shortest amount of tine and checking through the door if they seem fully puffed. The center should be set and starting to color while the edges will be nicely browned
- Remove from oven and serve with applesauce, pear sauce, jam, maple syrup or the savory topping of your choice
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