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Dutch Babies II

See how to make these delicious and impressive brunch treats. See more

READY IN 20 mins

Dutch Babies II

Read Reviews (319)

"I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon." — barbara_hengels

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Dutch Babies II

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Original recipe makes 2 servings Change Servings

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg

1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting

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Directions

Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

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PREP 8 mins
COOK 12 mins
READY IN 20 mins

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I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for.

—gooddealmeg

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Most Helpful Critical Review

Jan 06, 2006

Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the whole concept, but these were heavy and fairly flavorless. I hate giving recipes less-than-enthusiastic reviews, but I tried this twice just to see if I had made some sort of error. Both turned out flat and heavy and my toddler wouldn't even it it loaded with sweet stuff on top. I added baking powder to the second batch and beat the eggs in my Kitchenaid, but even that didn't make this even in the same zip code as light....

—DANDK1997

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400 Ratings

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Mar 30, 2009

This recipe is kind of complicated and can easily be simplified... Skip the skillet business and use a 9x13 baking dish. Heat your oven to 425 F degrees. Chop 1/3 cup butter up into your baking dish and let melt in your preheated oven. Once all of the butter has melted, take baking dish out and pour in batter, DO NOT STIR OR MIX just let it be. Bake for 20-25 minutes and voila!

—StukeCook

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Dec 23, 2004

Take out the nutmeg and this recipe is IDENTICAL to the "Puffy Oven Pancake" recipe in the Betty Crocker cookbook - every last measurement is the same. That aside, I love these! My favorite way to make this is to peel and slice an apple, and spread the slices out on the bottom of the pan (I use a 9" pyrex pie pan, melt the butter in it in the oven). Sprinkle the apple slices with a little cinnamon and nutmeg, then pour in the batter. After it's done baking, flip it out on a plate and serve. YUM! Oh, sidenote - bake it more like 1/2 hour at 400 and it won't be so custard-y, more like a cross between eggs and a pancake.

—Zanne Tastic

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Dec 01, 2006

This is critical! If anyone is having trouble getting this to raise like the reviews say it will - make sure you are not using the convection option on your oven! I can't tell you how many times I tried this recipe -and others - only to have it turn out like a regular pancake. Then I saw this hint on another website, tried it again and it worked perfectly! So be aware - NOT FOR CONVECTION !

—stister

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Nov 25, 2006

I think what helps to make this recipe "light and fluffy" is to make sure your eggs are at room temperature. I have tried various recipes and the ones that call for room temp eggs turn out much better.

—Jill

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Feb 02, 2008

Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minutes. I added about 1/4 tsp. vanilla, and still used a dash of nutmeg. I baked this in a non-stick oven safe pan (calphalon) and it turned out beautifully! My daughter liked hers with maple syrup, I liked mine with just butter and powdered sugar. For my husband, I sauteed some apple slices in a pan with butter, cinnamon, and a bit of brown sugar; then added apple juice and a bit of cornstarch and simmered until thick (a suggestion from another review). This was a great topping too!! I will definitely make these many times again!

—cookinmama

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Apr 10, 2003

Yum, this recipe is so fun! This may sound gross, but if you're looking to make a non-sweet snack, you can omit the nutmeg and top this with cheese/salami/mushrooms/etc to make sort of an eggy pizza. Sounds weird, but is actually very yummy.

—LEENWEBB

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Nutrition

Calories
349 kcal
17%

Carbohydrates
34.7 g
11%

Cholesterol
247 mg
82%

Fat
18.2 g
28%

Fiber
0.9 g
4%

Protein
11.7 g
23%

Sodium
371 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dutch Babies II

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 349
Calories from Fat: 164

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 9.8g 49 %
Cholesterol 247mg 82 %
Sodium 371mg 15 %
Potassium 197mg 6 %
Total Carbohydrates 34.7g 11 %
Dietary Fiber 0.9g 4 %
Protein 11.7g 23 %
Sugars 10.7g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 13 %
Iron 24 %
Thiamin 30 %
Niacin 34 %
Vitamin B6 7 %
Magnesium 7 %
Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.