Take It Easy Dutch Baby

You probably have everything needed to make this Dutch baby recipe on hand right now. A cross between a fluffy oversized pancake and an eggy crepe, the large-format breakfast favorite is believed to derive from the German pancake pfannkuchen. According to legend, an American restaurateur mistook the word “Deutsch” for “Dutch,” and a misleading moniker was born. The magic of the dish is its popover-like texture. The whipped pancake batter aerates in a hot pan in the oven, creating crispy, puffed edges, and a luscious, custard-like interior. A cast-iron pan helps this easy recipe reach golden brown perfection, though any mid-size, oven-safe pan will do.

Our version goes the extra step of swapping out merely melted butter for brown butter, adding all of 30 seconds to the cooking time. If you’d like, customize your Dutch baby by adding ½ tsp. almond or vanilla extract to the blender. Or, instead of using ordinary granulated sugar for the final dusting, swap in aromatic cinnamon sugar, pretty powdered sugar, or crunchy turbinado (raw sugar). Toss on some sliced apricots, a handful of fresh berries, homemade blueberry compote, or a dollop of jam to serve (and don’t forget the whipped cream). Of course, a drizzle of real maple syrup never hurts—but you could also go the savory route and top your Dutch baby with a schmear of cottage cheese and a drizzle of chile crisp.

If you have the forethought, set your eggs and milk out the night before so they come to room temperature. If not, don’t worry: Your Dutch baby will still taste great. Finally, make sure folks are at the table the minute the oven timer dings—it’s in a Dutch baby’s nature to deflate as it cools, and you won’t want to miss out on the oohs and aahs.