The Iron Skillet Dutch Baby
The Baer House Iron-Skillet Dutch Baby
In Baker City, Oregon, there once was a lovely bed-and-breakfast. The owner, Steve Cookingham, was known for his light and crusty Sunday morning Dutch Baby. In this recipe, he discloses the tricks to achieving Dutch-Baby perfection (and a nice crust). Just follow the instructions precisely--and let the first batch be a lesson in timing. It's best if the eggs and milk are at room temperature, but it is not necessary.
Serves 2 to 4
1/4 cup butter
2- to 3-quart cast-iron skillet
3/4 cup milk
3/4 cup all-purpose flour
Accompaniments: powdered sugar; fresh lemon wedge, berries or maple syrup
Preheat the oven to 425 degrees for 20 to 30 minutes before baking.
Add the butter to the skillet and place the skillet in the oven until the butter starts to brown, 6 to 8 minutes or depending on oven. Meanwhile, in a blender, combine the eggs, milk and flour until blended.
Note: The best time to pour the batter into the hot skillet is when the first wisp of smoke rises from the skillet. Remove the skillet from the oven-remember to wear a hot mitt-and pour the batter into the melted butter. Return to the oven and bake until well browns, 25 to 30 minutes, depending on the individual oven and the size of the skillet. Serve immediately. Cut into wedges and serve with a dusting of powdered sugar, a squeeze of lemon, berries or just maple syrup.
Variations: For a 2-egg Dutch Baby, use a 4-cup cast-iron skillet, 1 1/2 tablespoons butter, 2 eggs, 1/2 cup milk and 1/2 cup all-purpose flour. For a 6-egg Dutch Baby, use a 5-quart cast-iron skillet, 1/2 cup butter, 6 eggs, 1 1/2 cups milk and 1 1/2 cups all-purpose flour.