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The Kitchn: You'll flip for this Dutch baby casserole

By Kelli Foster on

With its puffed edges and eggy pancake-meets-popover texture, a Dutch baby pancake is guaranteed to delight a crowd every time you pull one from the oven. This version, baked in a trusty 9-by-13-inch baking dish, has even more than what meets the eye, with a crackly cinnamon-sugar layer on the bottom and swirled throughout the batter. Top it with some warm apple slices and a dollop of whipped cream and you're good to go. Best of all, it is nearly effortless to pull off.

Arguably, the most essential ingredient when making a really good Dutch baby is patience, hard as it may be. Just like traditional pancakes, the batter for a Dutch baby benefits from resting for at least 20 minutes. This gives the flour plenty of time to absorb the liquid. It's also just the right amount of time to get your oven and baking dish screaming hot. Yes, along with heating the oven, you also want to heat the baking dish. The surface is key to the casserole picking up lightly crunchy, caramelized edges.

Cinnamon Sugar Dutch Baby Casserole

Serves 6 to 8

1 cup all-purpose flour

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1 cup whole or 2% milk

4 large eggs

1/4 cup plus 2 tablespoons granulated sugar, divided

1 teaspoon vanilla extract


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