This Dutch baby will tower over every other version you’ve ever had, in flavor and in height.
, helpfully arranged like a chart that you could scale up depending on how many people you needed to feed. The ratios of butter, eggs, milk, and flour increased along with the suggested cooking vessel, from a 2-3-quart pan to 4½-5-quart .
Her trick, which I didn’t learn until years later, was to use a ratio of ingredients for a pan two sizes too small. The result was so thick, eggy, lofty, and well-browned that it could stand in for dinner all on its own—topped with a little powdered sugar and maple syrup, and with a side of fruit, of course. Unlike the average Dutch baby, which puffs and then sinks once removed from the oven, hers would barely fall at all.
Now I never order Dutch babies in restaurants, and when the craving strikes , I make one at home using my mom’s pan hack instead. But I often savory-ify the recipe to make it better suited for my current household as my partner doesn’t share the belief that powdered sugar is a normal dinner condiment. That was the inspiration for my: a puffy, cheesy wonder with a punchy arugula salad. It all comes together in a flash.
You’ll use your blender twice, to make both of the major components. First, you’ll blitz together the Dutch baby ingredients, starting with eggs and finishing with milk and flour to keep the mixture light and fluffy. Pour that into your vessel along with a generous helping of grated cheddar and Parmesan, plus lots of black pepper. In the oven the pancake will rise, brown, and crisp, creating a frico-like layer on top and salty-cheesy pockets throughout the thick, eggy center.
While the Dutch baby bakes, rinse your blender and use it again to make a quick herby dressing for an arugula salad that you’ll serve alongside the Dutch baby once it’s out of the oven. Altogether, the blender will do most of the work and you’ll get most of the credit—for a Dutch baby that towers over every other version you’ve ever had, in flavor and in height.
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