I’ve converted the English volumes into metric and/or masses, since I like to weigh ingredients whenever possible to minimize my dish cleanup.
- 3 large eggs at room temperature1
- 3 tbsp or 45 g butter
- 3/4 cup or 104 g flour
- 3/4 cup or 178 ml milk, at room temperature2
- 1 tbsp granulated sugar
- 1 tsp. salt
- 1/2 tsp. vanilla extract
- Heat up a cast iron skillet to 425 °F / 220 °C in the oven.
- While that’s happening, make the batter.
- Beat the eggs in a blender a few seconds at a medium speed until frothy.
- Add all the rest of the stuff and zip it a few seconds at low speed to combine thoroughly.
- Zip it at high speed a few seconds to smooth everything out; you want homogeneity to the max.
- Take the pan out of the oven, melt the butter in it, and swirl it around, and don’t let it burn. Have the batter ready at this point; it needs to go into that pan while as hot as possible. Dump in the batter and bake it for 13 minutes or until it looks like this:
There is quite a lot you can do here. Lemon juice and powdered sugar, perhaps a rhubarb compote, any kind of jam you like… I opted for a cherry sauce with Schattenmorellen taken from Sarah’s American-style Cheesecake recipe. Bascially:
- Drain the juice from a jar of cherries into a saucepan and boil it.
- While that’s happening, scoop out 3 tbsp. of the juice and mix it in a small bowl with 2.5 tbsp. of corn starch to form a slurry.
- When the pan juice is boiling, stir in your slurry and reduce the heat down to a weak boil.
- It’s done when you’ve got the thickness you like. Add the cherries back in. Top your Dutch Baby. Enjoy.