It's been a while since I shared with you a recipe. Today I want to talk about the Dutch Baby, a recipe by Florence Fabricant - a food critic for the NY Times. I can't quite remember how I stumbled upon this recipe, but I know why I decided to try it: it involved the use of an iron skillet. 

When I visited my grandma in Ukraine summer 2015, I was reintroduced to the use of an iron skillet. I didn't see the point until then to acquire one, but the breakfast items produced - most made of potato and bacon, quickly changed my mind. There is something about using an iron skillet. The food just tastes better. Probably because of the iron that is being injected into your food as it cooks, or maybe the fact that it is constantly "seasoned"? I'm not quite sure, but I wanted that in my kitchen. So a couple of months ago I purchased one for myself and have not used any other pans in my kitchen. 

Back to the recipe. The Dutch Baby is really just a large puffy pancake, and is excellent (and appropriate) during any time of the day and throughout the year. I have made this baby for breakfast, for lunch and even served it as a dessert to guests. It's easy to make (requiring just one bowl and a whisk), cooks in about 20min and tastes deliciously paired with a jam of your choice. This pancake is not very sweet - if it is at all! With 1 tablespoon of sugar, it really calls for a sweet topping. This is where your jam or maybe Nutella comes in. You just need a little bit of it on your pancake to makes things right. 

This recipe originally was published in the NY Times Cooking page. I have adapted it to my liking, which is reflected bellow. Enjoy!


Serves: 3 or 4

Cooking time: 25 min 


3 eggs

1/2 cup flour

1/2 cup milk*

1 tbsp sugar

2 tbsp butter

Pinch of cinnamon

1/2 tsp vanilla extract

Syrup, preserves, confectioners' sugar or cinnamon sugar


001: Preheat  oven to 425 degrees.

002:Combine eggs, flour, milk, sugar, cinnamon and vanilla extract. Blend until smooth.

003: Place butter in a heavy 10-inch skillet or baking dish and place in the oven. Check every 2-5minutes to make sure that the butter has melted (do not let it burn!). As soon as the butter has melted, take out the skillet (careful to not burn yourself) and add your batter to the pan. Return the pan to the oven and bake for 20 minutes or until the pancake is puffed and golden. Lower the oven temperature to 300 degrees and bake for 5 more minutes.

004: Remove pancake from the oven, cut it into wedges and serve at once with your choice of toppings.

*I used unsweetened almond milk, but you can use whatever milk you have at hand.

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