Sweet vanilla Dutch babies are a crisp, puffy, sweet baked pancake. Using a slightly sweetened Yorkshire pudding batter, it is unclear how this essentially British side dish became known by its odd name. But here we are. The secret to keeping a Dutch baby from deflating is a good long overnight rest. Which also makes this one of the best possible breakfasts for anyone looking for no fuss. Simply whir all the ingredients in a high powered blender a night or two before serving. Pour the batter into a glass jar with a lid and store it in the fridge until your ready to preheat the oven. All that’s left to do is bake and serve. Faster by far than traditional pancakes, what a beautiful way to start the day.
Sweet Vanilla Dutch Babies
Makes 2 9-inch skillets
Serves 4 1/2 pancake portions
3 large eggs
2/3 cup a.p. flour (4 oz.)
2/3 cup whole milk (5 oz.)
1 tsp vanilla extract
2 Tbs granulated sugar
pinch of salt
2 Tbs butter
The night before serving, combine all ingredients in a high powered blender. Blend on high for 20-30 seconds to make a smooth frothy batter. Pour into a clean glass jar with lid and store overnight in the fridge.
Before serving: Take the batter out of the fridge and allow it to come to room temperature. Preheat the oven to 450f. Add one tablespoon of butter into the bottom of a 9-inch cast iron skillet. Place the skillet in the oven to melt the butter and preheat the pan. About 3 minutes. Carefully pull the pan from the oven, swirl the melted butter to coat and add half of the batter. Bake for 18-22 minutes until batter is puffed, browned, and set.
Served here with fresh blackberries and pears, maple syrup and shaken cream.
1/2 cup fresh heavy cream (4 oz)
Add the cream to a half-pint glass jar with a tight lid and shake vigorously for about 30 seconds. Or less vigorously for longer.
The texture of shaken cream is frothy and light and ist’s much less fussy than whipping it. Plus, any extra is incredible in a nice dark coffee.