I had one of the best dinners out I’ve had in a while. There is a fantastic little restaurant near my office that serves popovers basically the size of your head. If you are interested in said dinner, you can hop over to my IG to see the magic. Since a dutch baby is basically part pancake, part popover, I thought it was appropriate to make this the post of the day. During my vacation last week, I was trying to figure out what to make for breakfast. I was going through the cabinets, recipes online, and then remembered Joy the Baker making this one day in her IG story. I immediately got the recipe, and then made one of the best breakfasts ever. The recipe is basic, so you can literally make the base and top with anything you want. I was on this cinnamon and sugar kick all week, so that’s what I chose to top mine with. Also, the pools of butter that happened while they were baking just called out for cinnamon and sugar. Powdered sugar and berries would have also been great. I added some lemon zest to the sugar to brighten the flavor a bit which made it feel less heavy. It was so easy to make. I was a little intimidated, l admit, but honestly with very little prep I put it in the oven and the magic just happened.
- Put skillet on the middle rack of your oven and preheat the oven to 450 degrees F.
- Beat eggs with an electric mixer, or by hand! until pale and frothy. Beat in the milk, flour, vanilla, cinnamon, nutmeg, and salt. Continue to beat until smooth, about 1 minute more. The batter will be thin.
- Add butter to the hot skillet and melt, swirling to coat. Add the batter and immediately return skillet to the oven. Bake until puffed and golden-brown, 18-25 minutes.
- Serve immediately with topping of choice.
Barely adapted from Joy the Baker