butter & babies

I’m not exactly sure when I first started making Dutch babies or where I had even heard about them for that matter. I haven’t made them in years. But the other morning I was looking at my newly acquired, used, and beautifully seasoned 6-inch cast iron skillet.  It is the perfect size for one of these little beauties.  So out came the blender and in about two minutes I had the batter ready for the pan. These are super quick and easy to make, the longest part of the process is waiting for the oven to heat up. 

I think what I really love most about these is how puffed they become in the oven, they almost climb clear out of the skillet. It’s a little wild, I think that’s why I like it.  Another bonus  is how the butter that they bathe in turns brown and crusty on the surface.  It is the perfect canvas for a serious dusting of powdered sugar and a generous squeeze of lemon when it comes out of the oven (my mouth is watering as I’m typing this!)

 Dutch Babies also go by other names: German Pancakes and Bismarcks.  But I prefer calling them Dutch Babies because well, it’s adorable.  If you haven't tried a Dutch Baby before here are three reasons who you should… soon.

1.   They are delicious.  Think if a pancake and a crepe had a love child

2.   The copious amounts of butter

3.  They’re really easy to make.  It’s like a baked pancake. No flipping required.

So with the weekend upon us, treat yourself and your family to one (or two) of these little babies!   You'll thank me.


two 6-inch cast-iron skillets, but you can also make this recipe in a single 10- or 11-inch one.

For the pancakes:
4 Tbs unsalted butter (or, if you’d prefer to try it as we did with today’s happy butter accident, try using 6-8 tablespoons, and then do not add clarified butter when serving)
4 large eggs
½ cup all-purpose flour
½ cup half-and-half

For the topping:
4 oz clarified butter (or, if you’re not into clarifying, simple melted butter will do)
Juice of 1 lemon
Powdered sugar

Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat.
In a blender, whir together the eggs, flour, and half-and-half.
Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.
Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on melted butter, sprinkle on lemon juice, and a generous dusting of powdered sugar. Serve immediately.

Serves two.