A Dutch baby is the perfect “lazy-sophisticated” breakfast. It’s essentially a giant, puffy popover that looks like a culinary masterpiece but takes about five minutes of actual effort.
Since you’re making this for two, we’ll use a 9-inch or 10-inch oven-safe skillet (cast iron is king here).
Ingredients
The Batter
– 2 large eggs (room temperature is best!)
– 1/2 cup all-purpose flour
– 1/2 cup whole milk (slightly warmed)
– 1 tbsp granulated sugar
– 1 tsp vanilla extract
– A pinch of salt
The Flavor & Fat
– 2 tbsp unsalted butter
– Zest of 1 medium lemon
– 1/2 cup fresh blueberries
Topping
– Powdered sugar and a squeeze of lemon juice.
Instructions
– Preheat & Prep: Place your skillet in the oven and preheat to 220°C (425°F). You want that pan screaming hot.
– Whisk the Batter: In a blender (for maximum fluff) or a bowl, combine eggs, milk, flour, sugar, vanilla, salt, and half of the lemon zest. Blend until smooth. Let it rest for 5–10 minutes if you have the patience—it helps the flour hydrate.
– The Sizzle: Carefully remove the hot skillet from the oven using a mitt. Drop the butter in and swirl it until melted and bubbling.
– The Pour: Pour the batter into the center of the pan. Quickly scatter the blueberries and the remaining lemon zest over the top.
– The Rise: Bake for 15–20 minutes until the edges are tall, puffy, and golden brown. Do not open the oven door during the first 15 minutes, or it might deflate!
– Serve: It will begin to sink the moment it hits the cool air—that’s normal. Dust heavily with powdered sugar and serve immediately.
Quick Tips for Success
– Room Temp Ingredients: If your eggs and milk are cold, the “leap” in the oven won’t be as dramatic. To speed this up, put cold eggs in a bowl of warm water for 5 minutes.
– Don’t Overmix: If using a whisk, a few tiny lumps are okay. Overworking the gluten can make it chewy rather than airy.
