this is not my recipe but it comes with a lovely story and it was the absolute favourite part of Mr Z's day seeing this thing rise in to a puffy monster of a pancake/yorkshire pudding. it was not the highlight of my day as i burned the palm of my hand badly on the handle of the frying pan. i also made the mistake of using salted butter which meant it tasted more like a yorkshire pudding than the sweet breakfast treat it was supposed to be, but the maple syrup thankfully masked my mistake.
This recipe comes from Cole Dickinson, who is a chef in Los Angeles. Dickinson says, “My mother was a single mom raising three kids. She made Dutch babies because they were affordable—and always made us feel special. Today, they’re something we all associate with special occasions and happy times.”
3/4 tspn vanilla extract
1/2 stick - 4 tbspn unsalted butter
1. put 11inch skillet or oven proof saute pan in cold oven. preheat oven to 220C (WARNING - the handle of the pan will be so hot and so easy to absent-mindedly grab, especially when distracted by kids. I'd say make this while another adult is around to help supervise the kids when you're doing the super-hot bits!)
2. combine the eggs, flour, milk, vanilla and whisk thoroughly - until frothy.
3. put butter in the pan in the oven and return it to oven until butter melts and browns
4. carefully pour batter into hot pan
5. bake until Dutch Baby is lightly browned and sides have risen (approx 15mins)
Cole's recipe includes dusting the whole thing in icing sugar and serving with whipped cream mixed with mounds of icing sugar, plus a complicated bacon and maple syrup sauce.
I say, unless you want to feel totally sick from sugary syrupy creamy sweetness, just serve this up with plain greek yoghurt, maple syrup and some strips of bacon. it was delicious this way and fun for the kids with all the huge puffiness. a perfect sunday morning treat.