Admittedly, the holidays can be a stressful time of year; there is no getting around it. Christmas morning, however, doesn’t have to be… in particular the decision on what to make for breakfast. This Dutch baby recipe only needs five ingredients and 40 minutes, making it a favorite in our home. This holiday season, whip up a warm and delicious Eggnog Dutch baby, just in time for opening presents! Here’s how.
The Coziest Breakfast for the Holidays: Eggnog Dutch Baby Recipe
What is a dutch baby?
Simply put, a dutch baby is a like a big, puffy hybrid of some of the best baked treats — like if a pancake, a crepe, and a popover had a baby. But it’s all made in one skillet and can be served for breakfast, brunch, lunch, and even dessert! Oh and they are incredibly fast and easy make, often just taking about 5 minutes to bake.
The iconic pancake/crepe hybrid got its start right here in Seattle in the 1900s, and its puffy dramatic ways have delighted folks ever since. Known for its rustic and random puffiness, this treat is both light and filling. Getting that perfect puffy Dutch Baby does require a few things, however.
What is the difference between a dutch baby and a German pancake?
Essentially nothing. The Dutch Baby got its name when the owner of the Seattle eatery gave it its start. It’s said his daughter struggled to say the word “Deutsch”(German for German) and instead pronounced the word Dutch. So the original intended name was Deutsch Baby and would be served as small german pancakes.
How do you make a Dutch baby?
There are a few key elements to successfully making a dutch baby. Here’s a quick breakdown:
Room Temperature Ingredients
As with many batters, all items should be room temperature when one item in a batter is room temperature. In this case, Dutch Babies rely solely on eggs for leavening, and they will offer a better rise at room temperature. Also, by starting with ingredients that aren’t fresh out of the fridge cold, you cut the time for them to heat and steam, resulting in a fluffy and puffy Dutch Baby.
Well Blended and Rested
Dutch Baby batter has to be clump-free. The use of a blender, food processor, or an electric hand mixer with a whisk attachment is strongly recommended. Your batter should be smooth and consistent and completely clump-free. After you have your batter blended, let it have a rest. Allowing the batter to sit for about 15 minutes gives the flour a chance to absorb the liquid and eliminates any floury taste.
Your Dutch Baby doesn’t require a nice cast-iron skillet (although they make a better Dutch Baby, IMO). As long as the vessel is oven-safe, you’re good to go! In a real pinch, a pie plate is a perfectly acceptable alternative! This could even be a fun way to get creative.
Eggnog Dutch Baby Pancake Recipe
- Blender, Food Processor, or hand mixer with whisk attachment
- 9' Cast-Iron Skillet ( or oven safe pan/dish the same size)
- 1/2 cup All purpose flour
- 1/2 cup Eggnog Room Temperature
- 2 Eggs Large, Room Temperature
- 1 tbsp Sugar
- 1/2 tsp Salt
- 4 tbsp Butter
- Nutmeg freshly grated
- Powdered sugar
- In a blender (or food processor or hand mixer), blend together flour, sugar, eggnog, salt, eggs until well-blended with no clumps. Set aside to rest for 15 minutes.
- While the batter is resting, preheat oven to 425 degrees.
- Once the oven is heated, place the skillet with the butter in the oven until the butter is completely melted, being careful not to burn the butter.
- Once the butter is melted, remove the skillet from the oven and evenly pour the batter into the skillet.
- Return to the oven and bake for 20 minutes. Once the Dutch Baby is puffed and golden brown, reduce heat to 300 degrees and bake for 5 more minutes.
- Top with whipped cream, freshly grated nutmeg, syrup, or dust with powdered surgar and serve immediately.
So what do you think of this Dutch baby recipe??
Most importantly, have fun with people that bring you joy! These last two years have been a lot for all of us; you deserve it!
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