Dutch Baby

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This is a great Saturday breakfast! Made it several times now and it always comes out delicious. : We're going to try mixing different things into the batter next time (spices, etc and see what happens. Thanks, Alton!

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Wow! Way cool, way easy, really good. I did not have a cast iron skillet, so made in a pie plate. Turned out great. When I ate at the OPH I had the version with the vegetables inside (sauted broccoli, mushrooms, onion, with cheddar. I was afraid this recipe would be too sweet with the sugar in it. Not so and will make this again soon with veggies. I used 2% milk and margarine and did not have a blender, so just whipped with a whisk.

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My husband and I absolutely love this Dutch Baby recipe and we make it about once a month! It is easy to make and tastes amazing - especially with lemon and powdered sugar on top! We always double the recipe as we have a large cast iron pan.

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Easy, simple, delicious!

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so tasty...I've had these way back when in the Pa Dutch country breakfast restaurants in the Lancaster area...so good!...we've made this a few times at home now and it is easy, seems to come out perfect every time and can stand any topping you serve it with (I do prefer the pure maple syrup on these...but also great with powdered sugar or any fruit/jam/marmalade, etc...definitely a cast iron skillet works best...just be certain to preheat it well with the butter!!
Alton, you're the best...been watching you for years, and wish one day I'll "bump into you" at the Crabapple Kroger or Cooks Warehouse or Harry's/Whole Foods!! This is Good Eats, bud!

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I've made this many times...weekend guests always ask for it...look/tastes impressive, but so easy to make...fresh strawberries (in season, sautéed apples, or lemon curd & blueberries, as toppings, make it different & special each time...I've raised the temp to 475F...and bake these for 12 minutes...Thanks Alton, you are the best.

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I have to use a glass pie dish because I don't own an iron skillet, but it still comes out great every time.

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I followed Alton's directions exactly as he wrote them, used my cast iron chicken-frying pan (deep-sided and had an absolutely perfect pancake. I'm not sure what's troubling people about this, but I'm guessing that people are either not using cast-iron pans, or they don't have a reliable oven thermometer inside their ovens. The dials and digital readouts aren't perfect, and a cast iron pan cooks quite differently from your average stainless steel pan. My children just love eating "babies" for breakfast. We make this every weekend. Thanks Alton!!

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Niko, I have the same issues as you. Half the time I get a dense, flat pancake. Still tastes good but very frustrating to bake. I don't quite understand the "physics" ( I didn't see the show, but I wish I knew what was different in my prep because I've had them puff and I've had them flat, using the same recipe and pan.
I guess the REAL issue is why do I contiue to make a dish that I can't rely on the outcome?

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My mom used to make this in the early 60's. I still do. I like real maple syrup on them. It is attributed to a restuarant in Seattle at the Frederick & Nelson Store in the 40's and I have the reference if you would like. Popovers were something she also made back then. I still have the glass cups that she made the popovers in as well as the cast iron pan for the babies. Thanks so much for keeping this alive. Alton Brown rocks!! BTW, I made Yorkshire Pudding at my little bro's last Christmas as he likes a Prime Rib rather than a Goose that night.