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Dutch Baby Recipe

Dutch Baby

Recipe courtesy Alton Brown, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 21-30 of 42

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  • on August 24, 2010

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    I filled it with sauted apples with cinnamon.

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  • on May 31, 2010

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    This is soooo easy, and crazy delicious!

    I didn't even have real butter or vanilla sugar - subbed 3 tbs of our regular Brummel and Brown spread we always have in the fridge and a few drops of vanilla extract with regular sugar and it turned out perfectly after exactly 30 min.

    YUM! =]

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  • on January 31, 2010

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    I just made this for my husband and myself, I was disappointed when I opened the oven door to see that it had burned on the edges! However it was very tasty, crisp on the outside and light and fluffy on the inside. I will make this again because it was so good and easy, but i will increase my oven temp and decrease the cook time. Also I don't own a 10-in. cast iron skillet so I used a nonstick pan and it worked just fine, but it you have the cast iron use it.

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  • on January 29, 2010

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    I LOVE making this dish in the mornings. So quick and easy! I love to put lemon and powdered sugar on top, gives it a fresh taste...

    I like the recipe without the vanilla aspect, just normal table sugar.

    Plus: I love that it is large enough for a couple day's breakfasts (even though it usually doesn't last that long!

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  • on January 12, 2010

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    Hi

    In addition to doubling the recipe, using vanilla and sugar instead of vanilla sugar, if you increase the temperature to 425 and 20 or 25 minutes, put the ingredients into a blender, mix, then blend on highest setting for two minutes, have the pan hot in the oven, pour it in and it works like a charm. That's how they do it at the Original House of Pancakes. Other than that, the recipe is perfect. :-

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  • on January 10, 2010

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    This popped back into my head this morning after seeing the episode quite some time ago, so I made it for breakfast for my husband and 17-month-old daughter. This isn't something I'd had before, but we all loved it. I followed the advice of Heather below by doubling the recipe and using the suggested slightly higher temp and shorter cooking time, it was so cool to see it all puffed up coming out of the oven. Also made a lemon juice/butter/powdered sugar glaze, topped with blueberries, yum! We are major Good Eats fans around here and continue to be very rarely disappointed...

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  • on December 09, 2009

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    Hey, I keep making these dense patties of flour and egg. I cant get any rise (except once by chance.

    *I heat the skillet.
    *i beat the eggs thouroughly (maybe too much?

    I just cant get them to rise much and when they do its in the center, not along the edges all crispy. Any suggestions???

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  • on August 28, 2009

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    Thank goodness my girlfriend and I read the Comments and Reviews before we started. We doubled the recipe and it was just enough for the two of us. (and we are not over weight or have over sized appetites Also we cooked double the recipe at 400 for 20 min and that was plenty of time. Try making a lemon syrup out of butter, lemon, and powdered sugar... It's phenomenal!!!!

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  • on July 05, 2009

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    Very delicious and easy! Like previous reviewers, I did not have vanilla sugar and so I used 3 Tbsp sugar, 1 Tbsp. vanilla and the flavor was great. I also only cooked it for 25 minutes, so watch the timing. I grew up eating these at The (Original Pancake House in MI and this recipe was just as tasty! Worth the wait for it to cook!

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  • on June 21, 2009

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    I agree with the previous reviewer entirely. The flavor is great but the cooking time is too long. I made this in a Dutch baby pan in my oven and the edges got very crusty and hard and the top too brown. Also, it is a just bit heavier than other Dutch Baby recipes I have used in the past. The best recipe that I've used is in an old "Nitty Gritty Productions" cookbook from 1981 entitled BRUNCH. In it the pancake cooks at 425 degrees for 20 minutes. It usually comes out perfect. Alton's proportions of ingredients are very similar to that recipe.

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